I found this recipe on Pintrest and had to give it a shot because I love all things buffalo.
This took 10 minutes tops and made a bunch so I can make quick lunches this week!
What you need:
2 cans of chickpeas (15 oz), rinsed and drained
½ cup blue cheese – I used crumbles, but next time I may try the liquid version or a little less, its a strong taste!
½ cup plain greek yogurt
2 celery stalks, chopped
3 tbsp Frank’s Red Hot (I added more, naturally)
Salt and pepper
How you do it:
Mix all the ingredients into a big bowl. Use a wooden spoon or a potato masher to break down the chickpeas, but it’s fine to leave some whole. Put it on top of a salad, in a wrap, or between some bread.