buffalo chickpea chopped salad
Buffalo chickpea chopped salad
serves 2
Ingredients
Romaine lettuce, chopped
1 can hearts of palm, chopped
1/4 cup of organic corn
1 cucumber, sliced
1 carrot, peeled and cut into thin strips
1 pint cherry tomatoes, halved
1/2 red onion, minced
1 bunch of cilantro, chopped
1 can of organic chickpeas, drained, rinsed and dried
Handful of Siete lime tortilla chips, crumbled
Primal kitchen buffalo sauce
for the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 teaspoons honey
Directions
First, make the chickpeas: preheat the oven to 425 and place drained, rinsed and dried chickpeas on baking sheet. Drizzle with a generous amount of primal kitchen buffalo sauce and toss to coat. Place in oven and bake for 30 minutes, flipping half way through. Remove from oven and allow chickpeas to cool.
Add all dressing ingredients to a large salad bowl and whisk to combine. Then add all salad ingredients + ~1 cup of the cooked chickpeas to bowl. Top with crumbled Siete tortilla chips, toss and enjoy!
Optional: serve with side of Siete tortillas chips and guacamole, if desired!