Buffalo Chickpea Salad

Langkah-langkah

1. Heat a large nonstick skillet over medium-high heat and add the oil.
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.
3. Stir, add the garlic and salt, and cook for a minute more.
4. Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery.
5. Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
6. In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
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.