Go Back

Buffalo Chickpea Bowls.

Print Recipe Pin Recipe

Ingredients
  

  • 15 oz can of Chickpeas
  • Olive Oil
  • Salt and Pepper
  • 1/3 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.