Buffalo chick peas and blue cheese ranch salad is the healthiest version of buffalo chicken wings and blue cheese ranch sauce there is. And best of all- it is much more filling and super yummy!
5 ounces basmati rice
15 ounce can chickpeas
1/4 cup Buffalo sauce
1 romaine heart
2 stalks celery
1/4 cup ranch dressing
1/4 cup blue cheese crumbles
salt, pepper, oil, butter
Preheat oven to 425 degrees F.
In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high heat. Cover and cook over low heat until liquid is absorbed, about 17 minutes. Keep covered off heat until ready to serve.
Drain chickpeas and rinse under cold water. Pat dry. Toss on a rimmed baking sheet with 2 tablespoons oil; season with salt and pepper.
Bake on lower oven rack until crisp and starting to brown, shaking sheet halfway through, 15–20 minutes. Add 1 tablespoon butter and Buffalo sauce. Toss until chickpeas are coated and butter is melted.
Thinly slice romaine crosswise, discarding end. Thinly slice celery. Toss in a large bowl with all of the ranch dressing until coated. Fluff rice with a fork (stir in 1 tablespoon butter until melted, if desired).
Serve Buffalo chickpeas and ranch salad over rice garnished with blue cheese. Enjoy!
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