Ingredients
2 cans (13.5-oz.) chickpeas, drained and rinsed
3 tbsp. extra-virgin olive oil
1/3 c. Franks hot sauce
2 tbsp. melted unsalted butter
Kosher salt
Freshly ground black pepper
1/4 c. mayonnaise
1/4 c. sour cream
1/4 c. buttermilk
1/2 tsp. garlic powder
2 tbsp. freshly chopped parsley
2 tbsp. freshly chopped dill
2 tbsp. freshly chopped chives, plus more for garnish
Pinch of cayenne pepper
8 c. cut romaine lettuce
2 c. shredded cabbage
2 stalks celery, thinly sliced
2 carrots, peeled and very thinly sliced
1 c. cherry tomatoes, halved
1 avocado, sliced
1/2 red onion, thinly sliced
3/4 c. bleu cheese crumbles
Preparation
Step 1Make the chickpeas: Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes. Step 2Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more. Step 3Meanwhile, make dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use. Step 4In a large bowl, toss romaine and cabbage with ⅓ cup dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing, and garnish with blue cheese and more chives.
Made this? Let us know how it went in the comment section below!
