You know how sometimes you can just tell you’re going to make a meal over and over again, even though its only the first time you’ve made it? Yeah, that’s the feeling I got from these buffalo roasted chickpeas.
This recipe just has everything that I look for in a staple meal.
It already wins points just for being served in a bowl. Macro bowls/buddha bowls/grain bowls/pure deliciousness in bowls – whatever you want to call them, bowl meals are amazing. They’re so simple to put together (especially if you batch cook your grains ahead of time) and they’re also completely customizable to your personal taste preferences and whatever ingredients you happen to have on hand.
I love everything in this bowl but the buffalo roasted chickpeas deserve special attention. If you haven’t hopped aboard the roasted chickpea wagon yet, I’m telling you, it’s time.
Roasting adds tons of flavor and crunchy texture to chickpeas – perfect for bowl recipes like this one. They also make a delicious healthy snack all on their own. (Chickpeas are high in fiber, healthy carbohydrates, and protein, making them great for long-lasting energy.)
I’m not a big fan of chicken wings – this probably isn’t a huge surprise, considering that all of my recipes have so far been vegetarian. (I’d say its equal parts texture, aroma, and knowledge of said food being a carcass that does it for me.)
But I do love buffalo hot sauce. And there’s no rule saying that chicken is the only food deserving of some buffalo sauce love. (I also recommend letting your cauliflower in on the action.)
Come to think of it, what food wouldn’t be amazing slathered in buffalo sauce?
The other component of this recipe that I think you’ll really love is the honey mustard tahini sauce.
I’ve already used it in this recipe, tossed it with sautéed tempeh and spinach, and used it as a dipping sauce for pretzels. It’s simply delicious and, combined with the buffalo chickpeas, takes this dish to crave-worthy status.
Make this bowl recipe for a quick and convenient weeknight dinner. Leftovers can be packed up and taken to work or school. I like this dish best hot but it’s also tasty cold, making it a great portable to-go option.
It’s the perfect way to get your buffalo sauce fix any day of the week – meatless Mondays included.
- 1 can chickpeas drained and rinsed
- 1 tbsp grapeseed oil
- 4 tbsp buffalo-style hot sauce
- 1 tbsp nutritional yeast optional, for cheesy flavor
- 2 cloves garlic minced/pressed
- 2 cup broccoli chopped
- 2 tsp grapeseed oil
- Salt and pepper
- 2 tbsp tahini
- 1 tbsp whole grain mustard
- 1 tsp tamari or soy sauce
- 2 tsp honey or maple syrup
- 1 clove garlic peeled and halved
- water to thin about 2 tbsp
- 1 cup cooked quinoa
- Chopped scallions and chopped fresh cilantro optional
- Preheat oven to 400ºF and prepare quinoa if not cooked already.
- Prepare the chickpeas: Dry chickpeas between two sheets of paper towel and transfer to mixing bowl. Add remaining chickpea ingredients, mix, and then spread on half of a baking sheet.
- Prepare the broccoli: Add broccoli ingredients to mixing bowl (you can use the same one), toss, and spread on other half of baking sheet. Roast chickpeas and broccoli for about 20 minutes.
- Prepare the sauce: Mix together sauce ingredients in a small bowl, adding water as needed to create desired consistency. (How much you will need will depend on the thickness of your tahini.) Place halved garlic clove in sauce and set aside while chickpeas and broccoli roast.
- Assemble the bowls: Add cooked quinoa to bowls first and then top with roasted chickpeas and broccoli. Remove garlic clove from sauce and drizzle sauce on top of bowls. Top with scallions and cilantro if desired.
[Tweet “Try this quick Buffalo Roasted Chickpea Bowl tonight!”]