Buffalo Chicken Bean Salad (Printer-Friendly)

Chickpeas tossed in spicy buffalo sauce with celery, carrots, and blue cheese for a bold, protein-rich salad.

# 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)

→ Sauce & Cheese

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

→ Garnish

09 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - In a large mixing bowl, combine chickpeas, diced carrots, celery, and red onion.
02 - Whisk together buffalo wing sauce and mayonnaise or Greek yogurt in a small bowl until smooth.
03 - Pour the buffalo sauce mixture over the chickpea and vegetable mixture, toss thoroughly to coat evenly.
04 - Gently fold half of the crumbled blue cheese into the salad mixture.
05 - Distribute salad greens evenly among serving plates if using, then top with the buffalo chickpea salad.
06 - Sprinkle remaining blue cheese and chopped parsley over the top. Serve immediately.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes with zero cooking, so it works for lazy weeknights or when you're actually being productive.
  • The buffalo sauce clings to the chickpeas in a way that makes them taste way more interesting than any plain salad ever could.
  • You get real crunch from the celery and carrots, actual protein from the beans, and that creamy-salty blue cheese moment that ties everything together.
02 -
  • Don't make this more than a few hours ahead if you're not eating it immediately—the acid in the buffalo sauce will soften your vegetables after a while, and you'll lose that crunch that makes the whole thing work.
  • The sauce-to-bean ratio matters; if you're hesitant and hold back, the salad tastes timid, so coat it fully and trust that the cool cheese and fresh vegetables will balance the heat.
03 -
  • If your buffalo sauce is thin and runny, let the mayo or yogurt do more of the heavy lifting to thicken the dressing without diluting the heat.
  • Keep the remaining blue cheese cold until the last moment so it stays firm and crumbly instead of becoming soft or oily on a warm salad.
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