Buffalo Chickpea Kale Salad
Some hearty veggies tossed with warm butter and hot sauce and topped with crispy chickpeas and crumbled blue cheese.
Servings: 2 servings
Calories: 1209kcal
Equipment
Ingredients
Chickpeas
- 1 14 oz can chickpeas strained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
Salad
- 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
- 4 ounces crumbled blue cheese
Dressing
- 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
Instructions
- Preheat oven to 400. In a sheet pan, toss the chickpeas with the oil and spices. Bake for about 20 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.
Nutrition
Calories: 1209kcal | Carbohydrates: 139g | Protein: 38g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2422mg | Potassium: 1909mg | Fiber: 30g | Sugar: 70g | Vitamin A: 26490IU | Vitamin C: 194mg | Calcium: 837mg | Iron: 10mg