Buffalo Chicken Bean Salad (Print)

Chickpeas and veggies tossed in spicy buffalo sauce with tangy blue cheese for a satisfying dish.

# Components:

→ Beans & Legumes

01 - 2 cans (15 oz each) chickpeas, rinsed and drained

→ Vegetables

02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1/4 small red onion, finely chopped
05 - 2 cups mixed salad greens (optional, for serving)

→ Sauce & Cheese

06 - 1/3 cup buffalo wing sauce
07 - 2 tbsp mayonnaise or plain Greek yogurt
08 - 1/2 cup crumbled blue cheese

→ Garnish

09 - 2 tbsp chopped fresh parsley (optional)

# Method:

01 - In a large mixing bowl, combine the chickpeas, diced carrots, celery, and finely chopped red onion.
02 - In a small bowl, whisk together buffalo wing sauce with mayonnaise or plain Greek yogurt until smooth.
03 - Pour the buffalo sauce mixture over the chickpea and vegetable blend. Toss thoroughly to ensure even coating.
04 - Gently fold in half of the crumbled blue cheese into the salad mixture.
05 - Divide mixed salad greens among serving plates if using. Top with the buffalo chickpea salad.
06 - Sprinkle remaining blue cheese and chopped fresh parsley over the salad. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for those days when you want something substantial but don't want to spend time at the stove.
  • The spicy-tangy-creamy-crunchy combination hits all the satisfying notes at once, and it actually keeps you full.
  • Blue cheese makes everything feel fancier than it is, and somehow makes a weeknight salad feel like you're treating yourself.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will make everything mushy and the sauce won't cling properly.
  • Make this no more than a couple hours before eating if you're not using greens as a base, or the vegetables will start to soften and everything gets a bit soggy.
03 -
  • Let the chickpeas come to room temperature if they've been in the fridge; cold beans don't soak up the sauce as well.
  • If your buffalo sauce tastes too vinegary, add an extra tablespoon of mayo to balance it out before tossing.
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