We had his & hers meals for supper again. Does anyone else say supper, by the way? These days, I feel like I was born in 1617 when I say it. 
Dustin had his Buffalo chicken wings and I had my Buffalo chickpeas.
I like tossing all of my veggies with the dressing and spices in a big bowl to coat all the veggies evenly. Drizzling just doesn’t work as well until you get halfway through and can mix it around, lol.
I love eating salads out of mixing bowls. Because size DOES matter…
But this time, I transferred it to a smaller bowl.
Unlike my first Buffalo chickpea recipe, this one used Bolthouse yogurt blue cheese dressing instead of mayo.
I take no credit for the croutons in this salad. I was missing my delicious homemade ones!
In the bowl:
- Romaine lettuce, celery, shredded carrots, red onion, and broccoli slaw tossed in EVOO + balsamic + red wine vinegar, black pepper, and AlsoSalt
- 1/2 cup reduced sodium chickpeas tossed with 2 TBSP Bolthouse Farms yogurt blue cheese dressing (50 cal) and a few teaspoons of Dave’s Gourmet hot sauce, plus a few splashes of Cholula on top
- Olivia’s croutons, not to be confused with my homemade croutons
So delicious! Very spicy, I may have overdone the hot sauce, lol. You can also make lettuce wraps with the Buffaloed chickpeas instead of a regular salad:
Not in the mood for a salad? How about…
Or spaghetti with roasted brussels sprouts + chickpeas?
Or try all of the above and call it breakfast, lunch, and dinner supper tomorrow.
I wasn’t crazy about chickpeas when I was little. I thought they were sooo dry and bland. But I would eat them anyway, LOL. Now, I eat them and actually enjoy them.
Do you have any weekend plans? Tricia is sleeping over tomorrow night, but nothing else is on the agenda. I’m thinking about making a special dessert tomorrow… maybe homemade chocolate pudding? That sounds pretty legit. Feel free to leave me recipe suggestions if you have any!! 
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