Buffalo Chicken Bean Salad (Printer View)

Spicy buffalo sauce blends with chickpeas, celery, carrots, and blue cheese in this protein-packed dish.

# Components:

→ 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)

# Method steps:

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

# Expert Advice:

01 -
  • It delivers serious flavor in under 15 minutes with zero cooking required.
  • The chickpeas soak up the buffalo sauce like little flavor bombs, giving you all the wing taste without the mess.
  • It's filling enough to be a meal on its own but light enough that you won't feel weighed down.
  • You can make it ahead and it actually tastes better the next day once everything marinates together.
02 -
  • Don't skip rinsing the chickpeas — the canned liquid makes everything taste weirdly metallic and slimy.
  • Add the blue cheese in two stages so you get creamy bits mixed in and visible chunks on top for texture and visual appeal.
  • If you make this ahead, keep the greens separate until serving or they'll wilt into sad, soggy leaves.
03 -
  • Use a whisk to blend the buffalo sauce and mayo so it emulsifies into a smooth, creamy coating instead of separating.
  • Taste the sauce before you pour it over everything — buffalo sauces vary wildly in heat, and you might want to add a squeeze of lemon or a pinch of honey to balance it out.
  • For a smokier flavor, add a tiny pinch of smoked paprika to the sauce mixture.
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