Buffalo Chickpea Salad Sandwich (vegetarian, low cal & low fat!)
Hey there! This recipe takes about 5 minutes to toss together, and it should keep for at least 4 days. This is a good alternative to buffalo chicken or a spicy snack –this has flavor and crunch, but it’s made much lighter. You can eat it alone (as I do with chicken salad), make it into a sandwich, or use it as a dip. It’s got lots of fiber and protein from the chickpeas and yogurt, and virtually no fat.
I like to mash up the chickpeas somewhat. I like the different textures, and it helps the salad stay together. I use a fork and just mash them until it looks about half mashed.
Total Time: 5 minutes
Serves: 6 big portions
Difficulty Level: Easy
2 cans of chickpeas, drained and rinsed
1 cup non-fat plain Greek yogurt
2 celery stalks, chopped small
2-4 tablespoons Buffalo Sauce (I like Sweet Baby Ray’s)
2 tablespoons dry ranch seasoning
- Add the chickpeas to a large bowl. Use a fork to mash up about half of them.
- Add the yogurt, celery, buffalo sauce, and ranch seasoning. Stir gently to combine. Serve immediately, or keep it refrigerated for up to 4 days.