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Buffalo Chickpea Salad (Vegetarian Lunch Idea) - Skinnytaste

Ingredients

• 15- oz can chickpeas (drained and rinsed (or 1 1/2 cups cooked))
• 1/2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1 clove garlic (minced)
• 1/3 cup diced carrots (divided (1 large carrots))
• 1/3 cup diced celery (divided (about 1 large stalks), plus celery leaves for garnish)
• 3 Tbsp Frank’s Red Hot Original
• 1 Tbsp plain Greek yogurt
• 1 Tbsp plus 1/2 tsp lemon juice (divided)
• 1/2 Tbsp tahini
• 1/4 cup crumbled blue cheese (optional)
• Romaine or Bibb leaves for serving

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