Ingredients (Serves 3–4)
- 1½ cups (15 ounce can) chickpeas, drained & rinsed
- ¼ cup buffalo sauce
- 1 bunch of kale, stems removed and chopped
- ¼ cup green onion, chopped
- 1 red bell pepper, chopped
- 2 carrots shredded or thinly sliced
- 1 ripe avocado
- ¼ — ½ cup blue cheese crumbles
- Juice of ½ lime
- 1 teaspoon of coconut oil
- Sea salt to taste
Directions
Rinse kale and remove stems. Chop into small pieces and massage until tender. Cut avocado in half and add to kale with lime juice and sea salt. Massage the avocado directly into the kale until kale is tender and creamy. Chop green onions, red bell pepper, and carrots and add to kale and avocado mixture. Set aside. Drain and rinse one can of chickpeas. Combine with ¼ cup of buffalo sauce. In a small skillet, add one teaspoon of coconut or vegetable oil. Add chickpeas and sauté until sauce is thick and mostly absorbed. If using a toaster oven, spray a piece of foil or parchment paper with cooking oil. Heat chickpeas until buffalo sauce is absorbed and chickpeas are crispy. Add chickpeas to salad base. Stir or toss to combine. Add blue cheese crumbles when serving. Enjoy. ☺
—Submitted by Jordan J., Lasell College
