Yields 4 MetPro Servings Total

MetPro Serving Breakdown:

Without Blue Cheese:
Meal Carbs = 1 (Basic: 15g meal carbs)
Veggie Carbs = 0.5 (Basic: 2.5g carbs)
Protein = 0.5 (Basic: 7.5g protein)

With Blue Cheese:
Meal Carbs = 1 (Basic: 15g meal carbs)
Veggie Carbs = 0.5 (Basic: 2.5g carbs)
Protein = 1 (Basic: 15g protein)
Fat = 0.5 (Basic: 7.5g fat)

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Ingredients

• 15 oz can chickpeas, drained and rinsed
• 1/2 Tbsp olive oil
• 1/2 tsp kosher salt
• 1 clove garlic, minced
• 1 large carrot, diced
• 1 large celery stalk, diced, plus celery leaves for garnish]
• 3 Tbsp Frank’s Red Hot Original sauce
• 1 Tbsp plain Greek yogurt
• 1 Tbsp plus 1/2 tsp lemon juice, divided
• 1/2 Tbsp tahini
• 1/4 cup crumbled blue cheese, optional
• Romaine or Bibb leaves for serving

Directions

1.) Heat a large nonstick skillet over medium-high heat and add the oil. Once it begins to shimmer, add the chickpeas, spreading them in a single layer, and let cook undisturbed for 1 to 2 minutes, or until they brown a bit. Stir, add the garlic and salt, and cook for a minute more.
2.) Transfer the chickpeas to a large bowl and add 1/4 cup carrots and 1/4 cup celery. Fold in the Frank’s, yogurt, 1 Tbsp lemon juice, and tahini; stir gently until combined.
3.) In a separate bowl, toss the remaining diced celery and carrots with the remaining 1/2 tsp lemon juice and set aside.
4.) To serve the chickpeas, top them with blue cheese (if using), the reserved celery and carrots, and a big handful of celery leaves. Scoop the salad onto a lettuce leaf, wrap, and dig in.

Recipe inspired by Skinny Taste Recipes

Category: Recipes