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Buffalo Chickpea Lettuce Wraps

Buffalo Chickpea Salad

4.91 from 22 votes
Buffalo Chickpea Salad is a spicy chickpea salad with all the flavors of buffalo wings, only meatless, perfect for lunch!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 servings
Course: Meal Prep, Salad, Side Dish
Cuisine: American

Ingredients

  • 15- oz can chickpeas (drained and rinsed (or 1 1/2 cups cooked))
  • 1/2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 clove garlic (minced)
  • 1/3 cup diced carrots (divided (1 large carrots))
  • 1/3 cup diced celery (divided (about 1 large stalks), plus celery leaves for garnish)
  • 3 Tbsp Frank’s Red Hot Original
  • 1 Tbsp plain Greek yogurt
  • 1 Tbsp plus 1/2 tsp lemon juice (divided)
  • 1/2 Tbsp tahini
  • 1/4 cup crumbled blue cheese (optional)
  • Romaine or Bibb leaves for serving

Instructions

  • Heat a large nonstick skillet over medium-high heat and add the oil.
  • Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit.
  • Stir, add the garlic and salt, and cook for a minute more.
  • Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
  • Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
  • In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
  • To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.

Video

Nutrition

Serving: 1/6 of recipe, Calories: 182kcal, Carbohydrates: 27g, Protein: 8.5g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 0.5mg, Sodium: 821mg, Fiber: 6g, Sugar: 2.5g
- WW Points: 1