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Roasted Buffalo Chickpea Bowls
Prep Time15minutes
Cook Time25minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Transfer the crispy chickpeas to a large bowl and toss together with the buffalo sauce and melted butter until well coated.
  5. 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!
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Roasted Buffalo Chickpea Bowls
Prep Time15minutes
Cook Time25minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Transfer the crispy chickpeas to a large bowl and toss together with the buffalo sauce and melted butter until well coated.
  5. 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!
Notes
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