Buffalo Chickpea Salad (Vegetarian Lunch Idea)

skinnytaste.com

Marg

15- oz can chickpeas, drained and rinsed (or 1 ½ cups cooked)

½ Tbsp olive oil

½ tsp kosher salt

1 clove garlic, minced

⅓ cup diced carrots, divided (1 large carrots)

⅓ 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 ½ tsp lemon juice, divided

½ Tbsp tahini

¼ cup crumbled blue cheese, optional

Romaine or Bibb leaves for serving

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