Buffalo Chicken Bean Salad (Printable)

A vibrant mix of chickpeas, buffalo sauce, celery, carrots, and blue cheese with a tangy kick.

# What You’ll Need:

→ Beans & Legumes

01 - 2 cans (15 oz each) chickpeas, rinsed and drained

→ Vegetables

02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1/4 small red onion, finely chopped
05 - 2 cups mixed salad greens (optional, for serving)

→ Sauce & Cheese

06 - 1/3 cup buffalo wing sauce
07 - 2 tablespoons mayonnaise or plain Greek yogurt
08 - 1/2 cup crumbled blue cheese

→ Garnish

09 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - In a large mixing bowl, combine chickpeas, diced carrots, celery, and finely chopped red onion.
02 - Whisk buffalo wing sauce and mayonnaise or Greek yogurt together in a small bowl until smooth.
03 - Pour the buffalo dressing over the chickpea and vegetable mixture, tossing gently to coat evenly.
04 - Fold in half of the crumbled blue cheese carefully to maintain texture.
05 - Distribute salad greens evenly among serving plates if using.
06 - Top greens with the buffalo chickpea mixture, then sprinkle remaining blue cheese and optional parsley before serving immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to complain about being hungry.
  • The buffalo sauce wakes up boring beans and turns them into something you actually crave.
  • You get crunch, tang, heat, and creaminess all in one bowl without turning on the stove.
02 -
  • If you skip draining the chickpeas well, the salad will taste diluted and sad within an hour.
  • Let the salad sit for five minutes after mixing so the chickpeas can absorb the sauce, it makes a huge difference.
03 -
  • Toast the chickpeas in a dry skillet for two minutes before mixing if you want a nutty, deeper flavor.
  • Use Greek yogurt instead of mayo and add a squeeze of lemon for a lighter, brighter version that still hits hard.
Go Back