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
Print

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!