whisk together hummus, maple syrup, and vinegar until creamy and smooth.
Keep whisking while slowly adding in hot water.
Should be thick but pourable, add water as necessary.
toss the chickpeas in olive oil, hot sauce, garlic and salt.
heat in a skillet over medium heat for 3 minutes, or until the chickpeas start to dry out and are heated through.
Using the back of a spoon, gently mash some of the chickpeas together, keeping most of them whole.
Toss the romaine with the dressing, then gently toss in the avocado, tomatoes, and buffalo chickpeas.
Divide between two bowls and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (231g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 52 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 442.9mg||15 %|
|Potassium 518.1mg||14 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 13.7g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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