| Portions |
|---|
| 4 |
Ingredients
For the Salad
- 3–4 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon cumin
- 2–3 tablespoons olive oil
- Salt & pepper
- 4 large carrots
- 2–3 celery stalks, thinly sliced
- 6 radishes, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup sunflower seeds
- ½ cup crumbled blue cheese
For the Chickpeas
- 1 (540ml) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- Salt & pepper
- 6–8 tablespoons cayenne pepper hot sauce
- Extra blue cheese and hot sauce, for serving
Directions
- Prepare the salad by whisking together the vinegar, mustard, cumin, and oil in a large bowl. Season with salt and pepper and set aside.
- Using the large side of a box grater, grate the carrots and add to the bowl along with the celery, radishes, green onions, and sunflower seeds. Toss well to combine, adjusting the vinegar, oil, and seasoning to taste. Toss through the blue cheese and set aside.
- For the chickpeas, place a large non-stick skillet over medium-high heat. Add in the chickpeas and cook until any water from rinsing has evaporated. Add in the oil and continue to toast and fry the chickpeas until lightly golden, about 3 to 4 minutes, stirring occasionally. Scatter over the chili powder, cumin, cayenne pepper, and garlic powder. Season with salt and pepper and toss to combine. Allow the spices to toast for 30 seconds to 1 minute then stir in the hot sauce.Plate the salad and top with the buffalo chickpeas. Scatter with some additional blue cheese and some celery leaves, if you have any.