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Buffalo Chickpea Salad

Wing Sauces



  • 2 ears of Sweet Corn
  • 2 cans of drained and rinsed low sodium Chickpeas
  • 4 tbsp Moore’s Original Buffalo Wing Sauce
  • 2 stalks sliced Sliced
  • 2 cups halved Cherry Tomatoes
  • 8 cups Spring Mix
  • 1/3 cup crumbled Feta Cheese
  • 6 tbsp Ranch Dressing



  1. Preheat grill to about 400°F. Grill corn (husks on) for 25 minutes, turning every 5-10 minutes. Once the husk is nice and charred, remove from grill and let cool.
  2. While the corn is grilling, heat a pan over medium heat. Add chickpeas and Moore’s Original Buffalo Wing Sauce. Cook until chickpeas are warmed through, about 10 minutes.
  3. Peel back the husk from the corn on the cob.
  4. Layer greens, chickpeas, celery, tomatoes, corn and feta in a large mixing bowl. Drizzle with ranch dressing and serve!

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