Easy Roasted Buffalo Chickpea Salad

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: FOR THE CRISPY ROASTED BUFFALO CHICKPEAS:

⅓ cup cayenne hot sauce such as Frank’s

2 Tbsp unsalted butter, melted

1 15 oz can chickpeas, drained, rinsed, and patted dry

subheading: FOR THE SALAD:

8 cups chopped romaine lettuce, or other crisp lettuce

4 medium celery stalks, chopped

2 medium carrots, diced

1 medium bell pepper (red, orange, or yellow), seeded and diced

1 large avocado, seeded, peeled, and diced

¼ cup minced red onion

½ cup crumbled blue cheese

6 to 10 Tbsp ranch dressing

salt and pepper

Directions at rhubarbarians.com

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