Buffalo Chickpea Salad

I've had this idea for a Buffalo chickpea salad for awhile now. I finally had everything I needed yesterday and I thought what better time to make a sandwich type food then back to school? The salad has of course chickpeas along with all of the Buffalo wing accoutrements. I kept this salad really mild with a light amount of hot sauce but you can add as much or as little as you and yours like. I shared some with a coworker who has a very low spice tolerance and it passed with flying colors. I had some salad with gluten free crackers, but it would be so tasty in a sandwich or even stuffed in a big juicy summer tomato!
I feel a little silly posting the recipe because it's so simple but it it's really delicious and quick to throw together which I think is a plus!

                                                              
                               
                                                              Buffalo Chickpea Salad

• 2 C. cooked or 1 can chickpeas
• 1Medium carrot shredded
• 1 Medium stalk of celery diced
• 1 Green onion green part only sliced
• 1 T. Just Mayo
• 1 1/2 Tsp. Hot Sauce
• 2 T. Just Ranch
• 1/2 Tsp. salt
• 1/8 Tsp. Black Pepper

Drain and rinse the chickpeas if using a can. Add them to a large bowl and smash them with a fork or a potato masher. You want them to be smashed with some left whole. It should look a little flaky like tuna. Add all other ingredients and stir until it's combined and the consistency you want. I feel like some people prefer a drier salad, some prefer a wetter salad. Try not to eat it all with a spoon. It tastes great as soon as you make it but it tastes even better after sitting in the fridge for an hour or two. The flavors fall in love and do good things.