Buffalo Chickpea Salad

Giant salads are my go-to’s for lunch. Since being home I’ve been able to get more creative with what I’m eating. This salad would be PERFECT for meal prep, well really any of my salads are.

I LOVE Buffalo sauce and so does my son. After I put the chickpeas on the salad he ate the rest. This salad was packed with flavor & texture and it’s one I know I will revisit sooner rather than later.

* Toss 1 can of rinsed chickpeas with EVOO & garlic salt then throw them in the air fryer for 17 mins at 380 (be sure to shake 'em every five minutes or so). If you don't have an air fryer just roast them.
*Peel a sweet potato and cut it into chunky fries. You can use any kind of sweet potato or yam. Roast @ 400 for 20 minutes or until done.
* Quick DF ranch; 1/4 C mayo, juice of 1/2 lemon, dried dill, S&P
* Buffalo sauce: 1/4 ghee, 1/2 cup hot sauce (I use @franksredhot)
* Carrot ribbons (just used the peeler to make thin strips).
* Pickled egg & pickled onion
* Kale, massaged with a touch of EVOO & garlic salt

Once the chickpeas are done put them in a bowl then spoon over some of the buffalo sauce while they're still screaming hot. You certainly have the chickpeas cold but I really enjoyed them warm. I had the kale all ready to go in a big bowl, tossed it with the ranch, then added the toppings.