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Roasted Buffalo Chickpea Bowls

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Occasion Earth Friendly, Father's Day
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 2 15 oz can chickpeas rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp chili powder chipotle
  • 1/2 tsp oregano dried
  • 1/2 cup buffalo hot sauce
  • 2 tbsp butter unsalted; melted
  • 1 8.8 oz bag barley quick cooking
  • 3 cups arugula baby
  • 3 stalks celery sliced
  • 2 medium carrot peeled and sliced
  • 1/2 onion red; thinly sliced
  • 2 green onions thinly sliced
  • 1 large avocado peeled and sliced
  • 1/4 cup blue cheese crumbled (omit to make dairy free)
  • 1/2 cup yogurt ranch dressing omit to make dairy free

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!