Buffalo Chickpea Jar Salad
Buffalo chickpea jar salad easy to make and super healthy loaded with veggies and plant-based protein.
Servings: 4 salads
Calories: 343kcal
Ingredients
- 2 cups chickpeas a 13.5 ounce can works well
- 3 tbsp hot sauce I love franks, but use your favorite brand
- 1 tbsp ghee or coconut oil, or butter
- 1 cup cooked quinoa
- 1 cup carrot, diced
- 1 cup radish, diced
- 1 cup celery, diced
- 1/2 cup diced scallion
- 1 cup romaine lettuce, chopped optional
Yogurt Blue Cheese Dressing
- 1 cup plain greek yogurt
- 1/2 cup crumbled blue cheese
- 2 tbsp rice wine vinegar or champagne vinegar
- splash unsweetened almond milk enough to thin it out to desired consistency
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a small bowl combine all ingredients for dressing, whisk until well incorporated and creamy. Add enough almond milk to thin to desired consistency (I used a scant tablespoon)
- In a small skillet over medium heat, combine chickpeas, hot sauce, and ghee (or fat of your choice) Cook until sauce thickens, chickpeas are coated and warm. About 4 minutes.
- To prepare jar salads place ingredients evenly in 4 jars in this order:Dressing, celery, carrot, radish, scallion, lettuce (optional), quinoa, chickpeas, extra scallion on top.
- When ready to eat: shake jar and then give it a good stir to incorporate all of the dressing.
- Jars will keep well in fridge for up to 6 days.
Nutrition
Serving: 1salad | Calories: 343kcal | Carbohydrates: 41g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 722mg | Potassium: 745mg | Fiber: 10g | Sugar: 9g | Vitamin A: 6774IU | Vitamin C: 18mg | Calcium: 233mg | Iron: 4mg
