Roasted Buffalo Chickpea Bowls
These super easy to make Roasted Buffalo Chickpea Bowls are a healthy pulse food dinner or lunch that'll help you stick to your new year's resolutions.
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon dried oregano
- 1/2 cup buffalo hot sauce
- 2 tablespoons unsalted butter melted
- 1 8.8-ounce bag quick cooking barley
- 3 cups baby arugula
- 3 stalks of celery sliced
- 2 medium carrots peeled and sliced
- 1/2 red onion thinly sliced
- 2 scallions thinly sliced
- 1 large avocado peeled and sliced
- 1/4 cup crumbled blue cheese
- 1/2 cup yogurt ranch dressing
Instructions
- Preheat oven to 400 degrees F.
- Toss the chickpeas on a baking sheet with the olive oil, salt, pepper, garlic, chipotle, and dried oregano until evenly combined. Give the baking sheet a shake to ensure that all of the chickpeas are in a single layer. Roast until crispy, about 20 to 25 minutes, giving them a toss halfway through.
- In the meantime, fill a medium pot with water and bring to a boil. Add the barley and cook until tender, about 10 to 12 minutes. Drain and set aside.
- Transfer the crispy chickpeas to a large bowl and toss together with the buffalo sauce and melted butter until well coated.
- Fill 4 serving bowls with cooked barley, baby arugula and buffalo chickpeas. Top each with carrots, celery, red onion, scallions, avocado, blue cheese and a drizzle of ranch. Serve immediately and enjoy!