Buffalo Chickpea Kale Salad
November 24, 2020
I toasted the chickpeas first so they would be nice and crispy in the salad.
Carrot, kale, brussel sprouts, and celery. I also added dried cranberries.
Butter, hot sauce, honey, and cider vinegar.
Pour in the butter and hot sauce mixture and stir everything up.
I loved this salad! Everything came together really well, it had a nice buffalo flavor and was hearty and filling from the chickpeas. Nothing screams SALAD like a half stick of butter!Buffalo Chickpea Kale Salad
- 1 14 oz can Chickpeas strained and rinsed
- Olive Oil
- salt, pepper, smoked paprika, cumin, and chili powder
- 4 cups chopped kale
- 1 cup Grated Carrots
- 1 cup shredded brussel sprouts
- 1 cup thin sliced celery
- 1/4 cup chopped celery greens
- 1 cup Dried Cranberries
- 1/4 cup Butter
- 1/4 cup cayenne hot sauce (like franks or crystal)
- 1 tablespoon Cider Vinegar
- 1 clove Garlic grated
- 1 tablespoon Honey
- 4 ounces Crumbled Blue Cheese
Instructions
- Preheat oven to 400. In a sheet pan, toss the chickpeas with the oil and spices. Bake for about 15 minutes until toasted and crispy, tossing occasionally to evenly cook.
- Put the veggies in a large bowl and add the cranberries. Melt the butter in a frying pan and add in the hot sauce, vinegar, garlic, and honey. Stir to combine and bring to a simmer. Pour it over the veggies and stir to combine.
- Serve the veggies on plates and top with chickpeas and blue cheese. garnish with more celery greens.
