I keep a long list of blog post ideas in my phone, all organized by season and event. I was scrolling through the list last week and an idea for buffalo roasted chickpeas I was saving for the Super Bowl jumped out at me. Life is short, and if this year has taught us anything, it’s that we can’t make plans that far in advance. So I grabbed life by the chickpeas and said let’s jump on this idea right now! Instead of serving them as a stand-alone snack, I roasted them and served them over a rice bowl with crumbled blue cheese, scallions and celery. I also mixed in a little leftover shredded chicken that I tossed in the same buffalo sauce, but you could easily omit that to make it a vegetarian meal. I love a little spice this time of year, but also pulled some of the chicken and chickpeas aside to serve buffalo-free for a kid-friendly dinner too. Get the full recipe below!
- 15 oz can of Chickpeas
- Olive Oil
- Salt and Pepper
- ⅓ Cup of Buffalo Hot Sauce, divided (Frank’s Red Hot is our favorite)
- 4 Cups of White Rice, cooked
- 2 Cups of Chicken, cooked and shredded
- ¼ Cup of Blue Cheese, crumbled
- ¼ Cup of Scallions, chopped
- ¼ Cup of Celery, minced
- Blue Cheese Dressing
- Preheat oven to 425 degrees.
- On a rimmed baking sheet, spread out chickpeas and toss with a drizzle of olive oil and season with salt and pepper. Cook for 15 minutes at 425 degrees, remove from oven and drizzle with half the hot sauce, about 3 tablespoons, and return to the oven for an additional 5 minutes.
- While the chickpeas are roasting, cook the rice and prepare the chicken. Toss shredded chicken with the remaining hot sauce in a small pan until heated through.
- Assemble the bowls by layering cooked rice with a scoop of chicken, buffalo roasted chickpeas, crumbled blue cheese, chopped scallions and celery, and a drizzle of blue cheese dressing and more hot sauce if desired.
