Spicy Buffalo Chickpea and Salad with Ranch Dressing
Servings: 2
Ingredients
- 2 cucumbers
- 2 celery stalks
- 140 grams multicoloured cherry tomatoes
- 1 lettuce
- 540 ml chickpeas (canned)
- 80 ml Ranch dressing
- 60 ml buffalo sauce such as Frank's Red Hot Buffalo sauce
- 10 grams BBQ spice blend
- vegetable oil
Instructions
- Preheat the oven to 450°F. Halve the cherry tomatoes. Thinly slice the celery on an angle. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice on an angle. Drain and rinse the chickpeas.
- On a lined sheet pan, toss the chickpeas with a drizzle of oil and the spice blend. Arrange in a single, even layer and roast in the oven, stirring once, 20 to 25 minutes, until crispy. Remove from the oven and toss with as much of the buffalo sauce as you’d like (depending on how spicy you want them to be).
- In a large bowl, combine the lettuce, celery, cucumbers and tomatoes. Drizzle with as much of the ranch dressing as you’d like; toss to combine thoroughly.
- Divide the dressed salad between your plates. Top with the roasted chickpeas.