Tuesday, February 25, 2014

Buffalo Chickpea Salad

Between work, school, and my internship, I am constantly busy. This salad was perfect for me to make the night before, toss it into a Tupperware container and move on with my life. Not to mention that this recipe (originally from Betsy Life) makes two servings, so you can share or have leftovers all for yourself! Enjoy!

Prep Time:10  minutes
Cook Time: none

One (1) can of chickpeas, drained and rinsed
1/3 cup of buffalo sauce -- I used Wing Time's medium sauce
1/4 cup of feta cheese -- You can use any soft cheese, including goat cheese or bleu cheese, if that's your thing. Leave out if you'd like to make this vegan.
One (1) cucumber, sliced
One (1) large carrot, sliced
One (1) cup of mixed greens
1/2 tablespoon of ranch, optional -- leave out if you'd like to make this vegan

In a mixing bowl, combine the chickpeas and buffalo sauce until completely coated. (In the original recipe the chickpeas were roasted, but I really loved them raw.)

In a separate bowl, mix the cucumber, carrot, and mixed greens together.
If you are packing the salad to eat later, spoon the chickpeas and ranch onto the bottom of the bowl, then top with cheese, and finally top with the mixed greens.

To eat, shake the container or use salad tongs to completely mix the salad together.