Buffalo Chicken Bean Salad

# What You’ll Need:

01 - 2 cans (15 oz each) chickpeas, rinsed and drained

02 - 2 medium carrots, peeled and diced

03 - 2 celery stalks, diced

04 - 1/4 small red onion, finely chopped

05 - 2 cups mixed salad greens (optional, for serving)

06 - 1/3 cup buffalo wing sauce

07 - 2 tablespoons mayonnaise or plain Greek yogurt

08 - 1/2 cup crumbled blue cheese

09 - 2 tablespoons chopped fresh parsley (optional)

01 - In a large mixing bowl, mix together the chickpeas, diced carrots, diced celery, and finely chopped red onion.

02 - In a separate small bowl, whisk buffalo wing sauce with mayonnaise or Greek yogurt until smooth.

03 - Pour the buffalo sauce mixture over the chickpea and vegetable blend. Toss thoroughly to coat evenly.

04 - Gently fold in half of the crumbled blue cheese to the salad mixture.

05 - Distribution of salad greens onto individual serving plates, if using.

06 - Spoon the buffalo chickpea salad over the greens, then sprinkle remaining blue cheese and fresh parsley atop. Serve immediately.

01 -

It hits that spicy, tangy craving without turning on the oven or dealing with messy frying.
The chickpeas soak up the buffalo sauce like little flavor sponges, giving you all the satisfaction of wings without the bones.
You can prep it in the time it takes to argue with yourself about ordering takeout.

02 -

Rinse those chickpeas or the whole thing will taste like can water, trust me I learned this the gross way.
Do not add all the blue cheese at once, some needs to stay chunky on top or it just disappears into the sauce.

03 -

Taste your buffalo sauce before you mix it in, some brands are way hotter than others and you might want to dial it back with extra yogurt.
If you hate blue cheese, do not force it, just use more parsley and a squeeze of lemon instead and call it a day.