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Roasted Buffalo Chickpea Bowls

Roasted Buffalo Chickpea Bowls

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Occasion

Earth Friendly

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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

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!