Roasted Buffalo Chickpea Bowls
Prep time
Cook time
Total time
These super easy to make Roasted Buffalo Chickpea Bowls are a healthy pulse food dinner or lunch that'll help you stick to your new year's resolutions.
Serves: 4 servings
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • ½ cup buffalo hot sauce
  • 2 tablespoons unsalted butter, melted
  • 1 (8.8-ounce) bag quick cooking barley
  • 3 cups baby arugula
  • 3 stalks of celery, sliced
  • 2 medium carrots, peeled and sliced
  • ½ red onion, thinly sliced
  • 2 scallions, thinly sliced
  • 1 large avocado, peeled and sliced
  • ¼ cup crumbled blue cheese
  • ½ cup yogurt ranch dressing
  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!
Recipe by The Candid Appetite at