Buffalo Chickpea Salad

• 1 cup salad greens
• 2 tablespoons light ranch dressing
• 1 small carrot, shredded
• 1 stalk celery, sliced
• 1/4 cucumber, diced
• 1 ounce mozzarella or cheddar cheese, shredded, or bleu cheese crumbles
• 1/2 cup canned chickpeas, drained, rinsed and patted dry
• 1 tablespoon Frank's hot sauce
• 1 dash garlic powder
• 1 pinch salt
• 1 dash black pepper

1. In a mixing bowl, toss together the salad greens and dressing with tongs. Remove to a serving bowl and top with the vegetables and cheese.
2. Heat a nonstick skillet over medium-high heat. Toss the chickpeas with hot sauce, garlic powder, salt and pepper to taste. Add the chickpeas to the skillet and cook, stirring frequently, until crispy and browned in places.
3. Pour the warm chickpeas over the salad. Top with additional hot sauce or dressing if desired.

salad greens, light ranch dressing, carrot, celery, cucumber, mozzarella, chickpeas, hot sauce, garlic powder, salt, black pepper

Taken from food52.com/recipes/57715-buffalo-chickpea-salad (may not work)