Buffalo Chickpea Salad

Step 1

Heat a large nonstick skillet over medium-high heat and add the oil.

Step 2

Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit.

Step 3

Stir, add the garlic and salt, and cook for a minute more.

Step 4

Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.

Step 5

Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.

Step 6

In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.

Step 7

To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.