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)
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
