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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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