Buffalo Chickpea Salad

Also makes for a good wrap.

Ever since Jess confessed that he really doesn't like tempeh, I've been searching for a good alternative to buffalo tempeh. I've been eager to make chickpeas in the instant pot, so I was excited when I saw this Kitchen Treaty recipe for buffalo chickpea salad.

First of all, chickpeas that have been cooked from dry beans are SO much better than canned chickpeas. It's night and day. I actually snacked on some chickpeas plain, straight from the instant pot. I will be making many more chickpea recipes now that I can make good ones so easily.

In the original recipe, she outlines instructions for just sauteeing the chickpeas but she mentions that she used to go to the trouble of roasting the chickpeas to get them crispier. I sauteed them and thought they were good, but the idea of crispy roasted buffalo chickpeas, especially in the context of a salad, sounds worthwhile. I will roast them next time and update this post accordingly.

The Recipe (adapted from Kitchen Treaty):

2c cooked chickpeas

1tb olive oil

1/4c buffalo sauce

1/4 tsp garlic powder

1/4 tsp salt

blue cheese dressing

salad ingredients: I used lettuce, celery, red onion, bacon bits, and crumbled blue cheese

Saute chickpeas in olive oil with half of the buffalo sauce, the garlic powder, and the salt for about 5 minutes.
Remove from heat and stir in the rest of the buffalo sauce.
Layer salad ingredients and top with chickpeas.

The Verdict:

Overall grade: B

Overall reason: Good flavor, but I wanted them to be crispy.

Time to prepare: 15 minutes

Husband quote: "Mmm! Mm-hmm."

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