It’s no secret that I’m obsessed with anything buffalo-style. My Buffalo Cauliflower Wing recipe and my Buffalo Cauliflower & Brown Rice Bowls are seriously two of my all time faves and actually pretty simple to make. But for a weeknight meal, I need something just as delish but extra easy and speedy. That’s where these bomb AF Buffalo Chickpea Bowls come in.
For this recipe, you can use two 15-oz cans of chickpeas or you can soak/cook 1.5 cups dry chickpeas. No matter your choice, simply toss the cooked chickpeas with my easy buffalo sauce and bake. Once baked, they get another toss in even more sauce and they’re ready to go.
Although the chickpeas are the star of the show, the other elements in this nourish bowl are also very important. In order to create supremely tasty dishes, you need to hit a variety of taste, flavor and texture elements. A coordinated combination of these elements is what takes average meals to the next level. I’ve added my easy charred onions to this bowl because I love how the sweetness balances the spicy-ness of the buffalo chickpeas. Then there’s the feta-yogurt sauce, which adds richness and tang. I added radish for some crunch and zing, but any raw, crunchy veg works here. Finally, quinoa and fresh baby greens are the base of this bowl, adding the satiety and substance necessary for a satisfying meal.
Buffalo Chickpea Bowls with Feta-Yogurt Sauce
Serves: 3-4 Start to Finish: 30-40 minutes
3-3.5 cups cooked chickpeas (2 cans drained/rinsed or 1.5 cups dry)*
sea salt, fine grain
3/4 cup hot sauce, cayenne or jalapeño are my go-tos
2 tablespoons coconut oil (or butter)
garlic powder or granulated garlic
2 large onions, sliced into 1/2-3/4″ slices*
1 cup quinoa
1.5 cups plain yogurt*
1 tablespoon red or white wine vinegar
6 oz crumbled feta cheese
fresh greens (like baby spinach, romaine hearts, mesclun mix or baby arugula)
1-2 cups sliced or diced raw crunchy veggies (like radishes, carrots or celery)
Preheat oven to 425 degrees.
Make quinoa. In a saucepan, combine 1 cup dry quinoa with 2 cups + a splash of water. Add 1 teaspoon salt and bring to boil. Reduce to simmer and cover with lid. Simmer for 13-15 minutes or until all water is absorbed. Remove from heat and let sit, with lid still on, for another 10 minutes.
Make buffalo sauce. In a small saucepan, combine hot sauce and coconut oil (or butter), 1 teaspoon garlic granules (or powder) and 1 teaspoon sea salt. Bring to a simmer. Simmer for about 5 minutes, whisking frequently.
Toss cooked chickpeas with 1/4 cup of the buffalo sauce. Spread out onto a baking sheet into an even layer. Bake for 10 minutes. Toss. Bake for an additional 10 minutes or until desired crispiness is reached. When chickpeas are finished cooking, toss in remaining buffalo sauce (or to desired saucy-ness).
Make charred onions. Toss onion slices with 1/2 teaspoon salt and 2 teaspoons oil. Spread out into a slightly overlapping layer on a baking sheet. Roast for 10-15 minutes. Toss and roast for another 10-15 minutes, or until the edges are charred and the insides are tender and translucent.
Make feta-yogurt sauce. Combine yogurt, vinegar, 1 teaspoon salt, 1.5 teaspoons garlic granules (or powder) and 1/4 teaspoon black pepper. Also not necessary if you want a thicker texture. Stir in feta and adjust seasonings to taste. Depending on desired consistency, add 1-4 tablespoons water or milk. With non-greek yogurt this isn’t always necessary. I use an immersion blender to blend the sauce because I like the consistency better but simply stirring the sauce works.
To assemble bowls, add 2 large handfuls of greens to each plate. Top with 1/4 of each prepared item – quinoa, buffalo chickpeas and charred onions. Top with crunchy vegetables of choice and feta-yogurt sauce to taste.