This salad, my friends, is grubbin’. Do kids these days still use the word “grubbin’?” Ughhh. Somewhere along the way, I am realizing, I got old. I come from a long-ago, totally tubular time, when words like “radical” and “gnarly” were thrown about like, say, chickpeas on a totally grubbin’ Buffalo Chickpea Salad.
Anyway, when I use the word “grubbin’,” it’s usually when I’m snarfing down something that is so seriously nosh-worthy that all I can think about is “dang, this is GRUBBIN'”
Okay, I’ll stop saying it. Except, my point is, that word seriously ping-pongs around my head each and every time I eat this Buffalo Chickpea Salad.
I’ve been dreaming about this recipe concept for awhile. At first, I roasted the chickpeas and then stirred in the buffalo sauce, but it felt a little too overly laborious (and when you’re hangry, roasting takes way too long). Then I discovered these buffalo chickpea wraps and saw how a quick saute made for spicy-hot sauced chickpeas in a fraction of the time. Duh! That made this salad even easier to whip up, and the the chickpeas this way add more sauce and sass to the whole endeavor.
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This salad is SPICY. But then you also have the icy cucumbers and that cool tahini-based ranch. And one sort of tries to counteract the other, but ultimately, the heat wins out. No worries; just have a few more sips of beer, because it’s perfect with this thing. Then the burn will be gone before you know it and only the “WHEN will I get to have that again?!!” feelings will remain.
‘Cuz it’s, well, grubbin’.
Addicting chickpeas, drenched in red hot sauce and then spooned over crisp lettuce and veggies. So good! But the kicker is that cool tahini ranch. I think this is my favorite salad ever.
Chickpea portion of the recipe adapted from Minimalist Baker’s Spicy Buffalo Chickpea Wraps.
Dressing recipe adapted from One Green Planet’s Tahini Ranch.
Yield: Serves 3-4, Serving Size: 1/4 of recipe