Buffalo Chickpea Bowls Recipe
Spicy buffalo chickpeas coated in a rich, buttery sauce, served over rice with crisp lettuce and a creamy ranch drizzle. Quick, easy, and full of bold flavor.
Serving Size 4
Ingredients
Buffalo Chickpeas
- 1 ½ cups chickpeas 1 × 15 oz can, drained and rinsed
- ½ cup plant-based butter
- ½ cup hot sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon maple syrup
Bowls
- 3 cups cooked white rice or grain of choice
- 2 cups chopped romaine lettuce
- 1 green onion sliced
- ¼ cup chopped cilantro
Ranch Drizzle
- ½ cup plain plant-based yogurt
- 2 teaspoons ranch seasoning to taste
Instructions
Make the buffalo sauce
- Heat a small saucepan over medium heat. Add the plant-based butter and let it melt. Stir in the hot sauce, garlic powder, onion powder, paprika, and maple syrup. Simmer for 4–5 minutes until smooth and combined.
Add the chickpeas
- Stir the chickpeas into the sauce and cook for 2–3 minutes, until heated through and coated well.
Make the drizzle
- In a small bowl, mix the yogurt and ranch seasoning until smooth. Thin with a splash of water if needed.
Assemble the bowls
- Divide rice between bowls. Top with romaine, green onion, and cilantro.
Finish
- Spoon buffalo chickpeas over top and drizzle with ranch yogurt. Serve immediately.
Notes
Add more butter to mellow the heat if needed.
For more texture, lightly pan-fry the chickpeas before adding the sauce.
For more texture, lightly pan-fry the chickpeas before adding the sauce.
