Easy Buffalo Chickpea Salad

I am a big fan of tuna salad and chicken salad, so it was no surprise that I enjoyed chickpea salad when I first made it a few months ago in an effort to incorporate more plant-based (and cheap!) meals to my diet. I liked the plain chickpea salad just fine, but I was eager to add more flavor and kick to it. Enter: hot sauce.

I whipped this recipe up in just minutes, and spread it on a toasted Dave's Killer Bread Epic Everything Bagel (47 g carbs; 5 g fiber; 4 g sugar; 12 g protein; 4.5 g fat) with spinach for a delicious and satisfying lunch. The hemp hearts are optional if you've got 'em, but I think they add a nice texture, plus a little extra protein and omega-3s.

RECIPE

Makes 2-3 servings. | Prep time: 5-10 mins

Ingredients:

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons avocado oil mayo (I use Chosen Foods) - you can make this vegan by using a vegan mayo

1-2 tablespoons Frank's Original RedHot sauce (or any other hot sauce or buffalo sauce)

1 celery stalk, finely diced

1 tablespoon hemp hearts (optional)

1 teaspoon fresh cilantro, finely chopped

1/8 teaspoon garlic powder

Instructions:

1. In a bowl, add drained and rinsed chickpeas and gently mash with a fork. You don't need to completely mash all the chickpeas, maybe about half, just to make it an easier-to-spread texture. Add remaining ingredients and stir to combine. If you want a little more kick, add extra hot sauce.

2. Serve with whole grain crackers or spread on sandwich bread, a croissant, pita, or a bagel and enjoy! Refrigerate leftovers in airtight container.

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