Buffalo Chickpea Salad

10 35 561
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 2
Buffalo Chickpea Salad
Health Highlights
A high protein vegetarian meal!


1 tsp Olive oil cooking spray (or use cooking spray)
3 tbsp Buffalo Sauce
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1 head Lettuce, butterhead (Boston) (washed and chopped)
2 medium Carrots (peeled, shredded or sliced)
2 medium stalk(s) Celery (chopped)
1/3 cup Ranch salad dressing


  1. Preheat oven to 400 degrees F.  
  2. Line a large baking sheet with foil and spray with olive oil cooking spray.  Set aside.
  3. In a small bowl, combine buffalo sauce, onion powder, garlic powder, and black pepper. Whisk until well-combined. 
  4. Stir in chickpeas and coat evenly.
  5. Pour chickpeas onto the baking sheet in an even layer.
  6. Roast the chickpeas for 15 minutes, remove them from the oven, toss, and continue roasting for an additional 5 to 10 minutes.  Your chickpeas are finished with they are slightly crispy and crunchy.
  1. Compile salad ingredients in the following order: lettuce, carrots, celery, and ranch dressing.  
  2. Top your veggies with a generous serving of the Roasted Buffalo Chickpeas.


Nutritional Highlights


are an excellent source of plant-based protein, they provide the ability to improve digestion


are high in beta carotene which converts to vitamin A in the body and is important for healthy skin, immune health and vision


is a great alkalinizing vegetable, it is a great source of antioxidants and supports digestion with its contents of pectin

Nutrition Facts

Per Portion

Calories 561
Calories from fat 271
Calories from saturated fat 32
Total Fat 30 g
Saturated Fat 3.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 12.5 g
Monounsaturated Fat 6.3 g
Cholesterol 18.4 mg
Sodium 1816 mg
Potassium 798 mg
Total Carbohydrate 63 g
Dietary Fiber 17.5 g
Sugars 14.7 g
Protein 17.9 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 5.0

Energy sources