This week enjoy buffalo chickpea jar salad. A perfect quick meal/snack that is a great sports party dish that offers excellent nutrition!
Prep Time: 15 Min Cook: 5 Min Servings: 4
Calories: 343 kcal Protein: 19 g Carbohydrates: 41 g Fat: 12 g
Ingredients/ Equipment:
- 2 cups chickpeas a 13.5 ounce can works well
- 3 tbsp hot sauce I love franks, but use your favorite brand
- 1 tbsp or coconut oil, or butter
- 1 cup cooked quinoa
- 1 cup carrot, diced
- 1 cup radish, diced
- 1 cup celery, diced
- 1/2 cup diced scallion
- 1 cup romaine lettuce, chopped optional
- 1 cup plain greek yogurt
- 1/2 cup crumbled blue cheese
- 2 tbsp or champagne vinegar
- splash unsweetened almond milk enough to thin it out to desired consistency
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Directions:
- In a small bowl combine all ingredients for dressing, whisk until well incorporated and creamy. Add enough almond milk to thin to desired consistency (I used a scant tablespoon)
- In a small skillet over medium heat, combine chickpeas, hot sauce, and ghee (or fat of your choice) Cook until sauce thickens, chickpeas are coated and warm. About 4 minutes.
- To prepare jar salads place ingredients evenly in 4 jars in this order:
Dressing, celery, carrot, radish, scallion, lettuce (optional), quinoa, chickpeas, extra scallion on top.
- When ready to eat: shake jar and then give it a good stir to incorporate all of the dressing.
- Jars will keep well in fridge for up to 6 days.
You can find the full recipe at https://abraskitchen.com/buffalo-chickpea-jar-salad/
