Looking for a delicious and healthy plant-based meal? This Buffalo Chickpea Bowl is the perfect combination of spicy, creamy, and savory flavors. Made with crispy chickpeas tossed in buffalo sauce, served over rice, and topped with creamy ranch dressing and blue cheese crumbles, it’s a satisfying, protein-packed dish. Whether you’re craving a spicy lunch, dinner, or meal prep idea, this easy recipe will satisfy your cravings. Perfect for those looking for vegetarian or vegan-friendly options, this buffalo chickpea bowl is both flavorful and nutritious!

Ingredients
- 1 can (15.5 oz) chickpeas, drained
- 1 teaspoon avocado oil (or olive oil)
- ½ cup buffalo sauce (homemade or store-bought)
- ¼ cup half and half (see Notes)
- Pinch of salt
- 2 cups cooked rice
- 2 sticks celery, cut in half
- Blue cheese crumbles (for garnish)
- Ranch dressing (about ¼ cup, for drizzling)
Instructions
- Heat the oil in a medium skillet over medium heat. Add the chickpeas and cook for about 3 minutes, or until they begin to soften and brown on one side.
- Add the buffalo sauce, half and half (or cream), and a pinch of salt to the skillet. Stir to combine and heat through for 2-3 minutes.
- Divide the cooked rice evenly between two bowls. Spoon the buffalo chickpeas over the rice.
- Drizzle ranch dressing over the top and sprinkle with blue cheese crumbles.
- Serve with celery sticks on the side and extra buffalo sauce for drizzling, if desired. Enjoy!
Why You’ll Love This Recipe
This Buffalo Chickpea Bowl is the perfect balance of spicy, creamy, and savory flavors. The crispy chickpeas are coated in a rich buffalo sauce that pairs beautifully with the cool ranch dressing and crumbled blue cheese. It’s a delicious and satisfying plant-based meal that’s easy to make, packed with protein, and perfect for weeknight dinners or meal prepping.
Tips
- For extra crispy chickpeas: Before cooking, pat the chickpeas dry with a paper towel to remove excess moisture. This helps them crisp up better.
- Adjust the spice: If you prefer a milder version, use less buffalo sauce or opt for a milder sauce.
- Use leftover rice: This recipe is perfect for using up any leftover rice you have on hand. It can also be made with quinoa or cauliflower rice for a low-carb alternative.
Variations and Substitutions
- Chickpeas: You can swap chickpeas for another legume, such as lentils or black beans, for a different twist.
- Sauce: For a tangy twist, mix in a bit of hot sauce or barbecue sauce with the buffalo sauce.
- Dairy-Free: Swap the ranch dressing with a dairy-free ranch or your favorite plant-based sauce.
- Grains: Try this bowl with couscous, quinoa, or even a bed of leafy greens instead of rice.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, if you’re using dried chickpeas, cook them first before following the recipe as directed. It will take a bit more time, but they’ll work just as well.
Can I make this dish ahead of time?
Yes, the chickpeas can be cooked and stored in the refrigerator for up to 3 days. Just reheat before serving and assemble the bowl with fresh rice, dressing, and toppings.
Can I make this recipe spicier?
Absolutely! Add extra buffalo sauce or even a bit of cayenne pepper to increase the heat. You could also toss the chickpeas in a spicy seasoning blend before cooking.
Serving
Serve this Buffalo Chickpea Bowl as a hearty lunch or dinner. It’s filling, flavorful, and perfect for satisfying those spicy cravings. For extra crunch, serve with tortilla chips or on top of a bed of leafy greens.
Suggestions
- Add veggies: Roasted or fresh veggies like bell peppers, red onions, or avocado make great additions to this dish.
- Make it a wrap: Use the ingredients to create a delicious wrap, swapping rice for a tortilla. Add some shredded lettuce or coleslaw for extra crunch.
- Serve with a side: Complement this dish with a side of sweet potato fries, a fresh salad, or a side of roasted vegetables for a complete meal.
Buffalo Chickpea Bowl
2
servings4
minutes6
minutesIngredients
1 can (15.5 oz) chickpeas, drained
1 teaspoon avocado oil (or olive oil)
½ cup buffalo sauce (homemade or store-bought)
¼ cup half and half (see Notes)
Pinch of salt
2 cups cooked rice
2 sticks celery, cut in half
Blue cheese crumbles (for garnish)
Ranch dressing (about ¼ cup, for drizzling)
Directions
- Heat the oil in a medium skillet over medium heat. Add the chickpeas and cook for about 3 minutes, or until they begin to soften and brown on one side.
- Add the buffalo sauce, half and half (or cream), and a pinch of salt to the skillet. Stir to combine and heat through for 2-3 minutes.
- Divide the cooked rice evenly between two bowls. Spoon the buffalo chickpeas over the rice.
- Drizzle ranch dressing over the top and sprinkle with blue cheese crumbles.
- Serve with celery sticks on the side and extra buffalo sauce for drizzling, if desired. Enjoy!
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