Buffalo Chickpea Salad Bowls

Overhead shot of a bowl of salad before being dressed.

Our Buffalo Chickpea Salad bowls feature spicy buffalo sauce, high protein chickpeas, fresh and crisp romaine, and herby low sodium ranch dressing made from scratch. Excellent made fresh, or perfect as a make-ahead meal, too. With sauces already made, the salad comes together in under 15 minutes!

Course Lunch, Main Course, Salad

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 166kcal

Author Laura Yautz

Equipment

Ingredients

1 can Chickpeas no added salt
2-4 tablespoon Low Sodium Buffalo Sauce depending on how spicy you like it
8 cups Romaine Lettuce chopped
1 large Tomato cut into wedges
1 large Carrot julienne or sliced
½ cup Red Onion sliced
(optional) ½ cup Reduced Fat Feta Cheese or vegan option
½ cup Dairy Free Ranch Dressing

Instructions

Optional step: Heat 1 tablespoon oil in a pan, and sauté chickpeas for about 5 minutes. Remove from heat.
Stir the buffalo sauce into the chickpeas, and set aside.
Prepare the vegetables if not already done: chop the lettuce, and cut the tomatoes, carrots, and onion.
Divide the lettuce among 4 bowls.
Arrange the vegetables in the bowls on the lettuce.
Divide the chickpeas among the bowls.
If using, add the feta cheese or alternative.
Drizzle with Ranch dressing and serve.

Nutrition