In a large bowl, combine chickpeas, chopped red onions, buffalo sauce, Greek yogurt, and blue cheese crumbles. Thinly slice 1 stalk of celery and add it to the mixture. Mix well.
Slice each celery stalk into three pieces. Use a sharp knife to shave the back of each piece to help them lay flat. Transfer the celery sticks to a serving dish.
Stuff each piece with a spoonful of chickpea salad. Garnish with a drizzle of buffalo sauce and more blue cheese crumbles to taste.
Notes
If you do not have buffalo sauce, you can use a smaller amount of hot sauce instead.
You can make this in advance. Keep the buffalo chickpea salad in the fridge and assemble the celery sticks right before serving.
Leftovers can last in an airtight container in the fridge for 2-4 days.