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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

Contributed By

The Candid Appetite

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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!