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plaes with salad topped with chickpeas and vegetables
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5 from 1 vote

Buffalo Chickpea Salad

Use all of those summer garden veggies in this delicious (and just a bit spicy) vegetarian salad recipe.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: garden vegetable, grilled, summer
Servings: 4
Calories: 377kcal
Author: Chelsea Jackle, RDN


  • grill (optional - see recipe modifications)


  • 2 ears sweet corn
  • 2 cans chickpeas low-sodium, drained and rinsed
  • 4 tbsp buffalo wing sauce (I used Moore's brand)
  • 2 stalks celery sliced thinly
  • 2 cups cherry tomatoes halved
  • 8 cups spring mix
  • 1/3 cup feta cheese crumbled
  • 6 tbsp ranch dressing


  • Preheat grill to 400F. Grill corn (husk on) for 25 minutes, turning every 5-10 minutes. The husk should be nice and charred by the time you're done! Remove from grill and cool.
  • While the corn is grilling, heat a pan over medium heat. Add chickpeas and buffalo sauce. Cook until the chickpeas are warmed through, about 10 minutes.
  • Peel back the husk and cut the corn from the cob.
  • Layer greens, chickpeas, celery, tomatoes, corn, and feta in a large mixing bowl. Drizzle with ranch dressing and serve!


Calories: 377kcal | Carbohydrates: 54g | Protein: 17g | Fat: 15g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 909mg | Potassium: 973mg | Fiber: 9g | Sugar: 9g