Servings: 4
Prep time: 15 min Cooking time: 5 min
Ingredients
Hummus Dressing: 4 servings
½ cup hummus
1 tsp maple syrup
1/3 cup lemon juice
1 Tbsp water, as needed to thin
Buffalo Chickpeas: 4 servings
15 oz cooked chickpeas, drained and rinsed
1 Tbsp avocado oil
3 Tbsp hot sauce (watch the sodium!)
1/3 tsp garlic powder
1/2 tsp paprika
Salad: 4 serving
1/3 cup white onion, chopped
1 medium tomato, chopped
2 stalks celery, chopped
1 avocado, chopped
8 cups chopped romaine lettuce
Directions
For Hummus Dressing: Add all dressing ingredients in a bowl and whisk to combine.
Buffalo Chickpeas:
1. Prepare a pan on medium heat. Add avocado oil and chickpeas, coating the chickpeas in oil so they don’t stick to the pan.
2. Add hot sauce and spices to pan and cook for about 5 minutes, until warm.
Assemble Salad:
1. Place romaine, celery, chopped tomato and onion to a bowl. Toss to combine and divide into 4 servings. Then, top with 1/4 avocado, 1/4 chickpea mixture and 1/4 hummus dressing.
