Buffalo Chickpea Salad with Avocado Blue Cheese Dressing

I've been playing a lot lately with "transporter" foods. To me, that means foods that we typically consume a lot, but usually just because they are topped with some delicious sauce or flavor. The tastiness of the dish usually has nothing to do with the main ingredient. With this dish? The chickpeas replace the chicken and well, you can't really taste the difference! Give it a try. 

Buffalo Chickpea Salad

• 2 head romaine lettuce, chopped

• 1, 15 oz can chickpeas

• 3 tbsp hot sauce

• 1 tbsp butter

• 1/4 cup blue cheese

• 1 cup grape tomatoes, halved

In a medium pan over medium heat melt butter and hot sauce. Add chickpeas and toss until well coated and chickpeas are lightly roasted. 

In a large bowl add lettuce, tomatoes, and blue cheese. Top with chickpeas and dressing (below). 

For the Dressing:

• 1/2 cup plain greek yogurt

• 1 avocado

• 1/4 cup blue cheese

• 1 lemon, juiced

Pulse all ingredients in food processor until smooth. Add on top of dressing.