Crispy Chickpea Buffalo Bowls

Name: Crispy Chickpea Buffalo Bowls
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 2 15-ounce cans chickpeas; 2 tablespoons olive oil; 0.5 teaspoon garlic powder; 0.5 teaspoon smoked paprika; 0.5 teaspoon kosher salt; 3 cups cooked white rice; 2 cups romaine lettuce; 1 large avocado; 2 tablespoons buffalo sauce; 0.5 cup ranch dressing; 2 tablespoons green onions

Crispy roasted chickpeas coated in tangy Buffalo sauce are served over rice with cool lettuce, creamy avocado, and ranch for an easy vegetarian dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

2 15-ounce cans chickpeas
2 tablespoons olive oil
0.5 teaspoon garlic powder
0.5 teaspoon smoked paprika
0.5 teaspoon kosher salt
3 cups cooked white rice
2 cups romaine lettuce
1 large avocado
2 tablespoons buffalo sauce
0.5 cup ranch dressing
2 tablespoons green onions

Cooking instructions

Heat the oven to 425°F. Drain and rinse the chickpeas, then pat them very dry with paper towels. Remove any loose skins. (about 5 min) — 425°F
Toss the chickpeas with olive oil, garlic powder, smoked paprika, and salt. Spread them in a single layer on a rimmed baking sheet. (about 3 min) — 425°F
Roast until browned and crisp, shaking the pan halfway through, about 20 to 25 minutes. (about 25 min) — 425°F
Transfer the hot chickpeas to a bowl and toss with the Buffalo sauce until evenly coated. (about 2 min)
Divide the cooked rice among four bowls. Top with lettuce, avocado, Buffalo chickpeas, and green onions. Drizzle with ranch and serve immediately. (about 5 min)