Buffalo Chicken Bean Salad

# What You’ll Need:

01 - 2 cans (15 oz each) chickpeas, rinsed and drained

02 - 2 medium carrots, peeled and diced

03 - 2 celery stalks, diced

04 - 1/4 small red onion, finely chopped

05 - 2 cups mixed salad greens (optional)

06 - 1/3 cup buffalo wing sauce

07 - 2 tablespoons mayonnaise or plain Greek yogurt

08 - 1/2 cup crumbled blue cheese

09 - 2 tablespoons chopped fresh parsley (optional)

01 - In a large mixing bowl, combine chickpeas, diced carrots, celery, and finely chopped red onion.

02 - Whisk together buffalo wing sauce and mayonnaise or Greek yogurt in a small bowl until smooth.

03 - Pour buffalo sauce mixture over chickpea and vegetable blend. Toss thoroughly to ensure even coating.

04 - Gently fold half of the crumbled blue cheese into the salad mixture.

05 - Distribute salad greens evenly among serving plates, if using. Top with buffalo chickpea salad.

06 - Sprinkle remaining blue cheese and chopped parsley on top. Serve immediately.

01 -

It comes together in 15 minutes with zero cooking, making it perfect for those days when heating the oven feels like too much.
The creamy blue cheese mellows the spicy buffalo sauce just enough to keep it interesting without burning your mouth.
One bowl feeds four people and tastes even better the next day, so leftovers are actually a gift to yourself.

02 -

Don't skip draining and rinsing the canned chickpeas; the starchy liquid will make your salad soggy by the next day.
The sauce-to-mayo ratio is crucial: too much sauce and it's aggressively spicy, too much mayo and it becomes bland dressing instead of something with personality.

03 -

Cut your vegetables the night before and store them in airtight containers; the salad comes together in five minutes when you need it most.
Use Greek yogurt instead of mayo if you want something tangier and lighter, though it won't be quite as creamy.