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! read more