Buffalo Chickpea Salad with Ranch Dressing & Dip

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• 15 oz. canned chickpeas, drained and rinsed
• 2 tbsp. buffalo sauce
• 1 tbsp. olive oil

2 cups cucumber, chopped

2 medium tomatoes, chopped

1 cup cilantro, chopped

1/4 cup Toby’s Ranch Dressing & Dip

Gather all of the ingredients. In a medium sized bowl combine the chickpeas, the olive oil, and the buffalo sauce together. Mix them well, until the chickpeas are evenly coated with the sauce and oil.

Heat up a medium sized skillet to medium high heat and toss in the coated chickpeas. Roast them for about 30 minutes, stirring occasionally, until the chickpeas are slightly charred and most of the liquid has been cooked off. The chickpeas can also be cooked in the air fryer or oven at 450 degrees F for 30 minutes, making sure to toss everything halfway through.

Meanwhile, prepare the salad by combining the chopped cucumber, the tomato, and the cilantro. Toss the salad until mixed well. Drizzle over the salad with Toby’s Ranch Dressing & Dip to taste. Remove the chickpeas from the oven then top the salad with the buffalo chickpeas.

Serve immediately and enjoy your Buffalo Chickpea Salad!