Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Recipe Contributed By The Candid Appetite

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Roasted Buffalo Chickpea Bowls

Prep Time 15 minutes
Cook Time 25 minutes


  • 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


  • 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!