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
Instructions
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.
Recipe by DomestikatedLife at https://domestikatedlife.com/2020/10/06/buffalo-chickpea-bowls/