Buffalo Chickpea Salad

Buffalo Chickpea Salad

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 2


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


Preheat oven to 400 degrees F.  Line a large baking sheet with foil and spray with olive oil cooking spray.  Set aside.

In a small bowl, combine buffalo sauce, onion powder, garlic powder, and black pepper.  Whisk until well-combined. Stir in chickpeas and coat evenly.

Pour chickpeas onto the baking sheet in an even layer.

Roast the chickpeas for 15 minutes, remove 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.

To make the salad: 
Compile salad ingredients in the following order: lettuce, carrots, celery, and ranch dressing.  Top your veggies with a generous serving of the Roasted Buffalo Chickpeas.

Nutrition Facts

Per Portion

Calories 591
Calories from fat 264
Calories from saturated fat 32
Total Fat 29.4 g
Saturated Fat 3.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 12.4 g
Monounsaturated Fat 6.3 g
Cholesterol 18.4 mg
Sodium 1733 mg
Potassium 786 mg
Total Carbohydrate 64 g
Dietary Fiber 16.8 g
Sugars 14.8 g
Protein 17.8 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 5.0

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada