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Meal Prep Buffalo Chickpea Salad
- Category: Popular |
This meal prep friendly chickpea salad is a game-changer for busy weekdays. Perfect for anyone looking for a quick, healthy salad that’s full of flavour and ready to grab and go.
SERVES
4
CALORIES
168
COOKING TIME
15 mins
DIFFICULTY
simple
Is this salad good for meal prep?
Absolutely. This meal prep friendly vegetarian salad keeps well in the fridge for up to 3 days. Store the roasted chickpeas separately from the greens if you want to keep them extra crispy.
Are chickpeas healthy?
Yes — chickpeas are a fantastic source of plant-based protein, fibre, and essential vitamins. They help keep you full and balanced, making this salad a nutritious vegetarian option.
Can I make this salad vegan?
Yes — simply swap any dairy-based dressing or toppings for plant-based alternatives. The roasted chickpeas and vegetables are already naturally vegan.
Can I add other vegetables or toppings?
Definitely. This salad is versatile — try adding avocado, roasted sweet potato, or seeds for extra texture and flavour.
How spicy are the buffalo chickpeas?
You can adjust the heat to your taste by changing the amount of hot sauce used. It’s easy to make it mild or pack a bit of a punch depending on your preference.
Can I eat this salad cold or warmed?
Both! The roasted chickpeas are tasty warm or cold, making this salad perfect for lunches on the go or a quick dinner. For more vegetarian recipes like this, check out:
Method
Step 1
Coat the chickpeas with the olive oil and crushed garlic, then place them in the air fryer basket. Cook for 12–15 minutes at 200°C, shaking occasionally.
Step 2
Once done, transfer the chickpeas to a bowl, and add the carrots and celery, and some salt and pepper to taste.
Step 3
To make your sauce, add Frank’s hot sauce with some Greek yoghurt, lemon juice and salt and pepper (you can also add a squeeze of lemon juice here).
Step 4
Serve the mixture on the lettuce leaves, add the crumbled blue cheese and garnish with celery leaves.
Ingredients
400g tin of chickpeas, drained and rinsed
1 tbsp olive oil
1 garlic clove, crushed
1 carrot, diced
1 celery stalk, diced and leaves reserved for serving
3 tbsp Frank’s Red Hot Original Hot Sauce
1 tbsp plain Greek yogurt
juice of ½ lemon
1 Romaine lettuce, shredded
½ Lemon, juiced
40g blue cheese, crumbled
salt and pepper, to taste
