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Buffalo Chickpea Salad

Spicy, vegan, and high in protein, this flavorful salad can be enjoyed on its own or served over a bed of greens.
buffalo chickpea salad served on a bed of greens
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 0 minutes


  • 1 15-oz. can chickpeas, drained and rinsed
  • ¼ cup hot sauce
  • 2 tbs. plain, full-fat Greek yogurt
  • ¼ tsp. sea salt
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • ¼ cup diced red onion
  • 2 tbs. minced fresh dill
  • ¼ cup crumbled blue cheese


Add the chickpeas to a large mixing bowl and roughly mash with a fork.
In a small bowl, whisk together the hot sauce, Greek yogurt, and sea salt.
Combine the chickpeas and yogurt mixture, then add the celery, carrot, red onion, and dill, and stir to mix.
Fold in the crumbled blue cheese. Taste and add more salt or hot sauce as needed, then enjoy within four days.

Photography: Terry Brenna; Food Styling: Betsy Nelson

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Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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