Recipe: Buffalo Chickpea Bowl
I could eat buffalo chickpeas every day and not get tired of them.
I know this because I did so for about a week before my husband started to miss the other meals I’d make (he’s not all that great of friends with the kitchen).
I still refer back to the recipe when I’m craving something quick and satisfying before pole class, but light enough to not weigh me down when I’m trying to practice my aerial inverts (anyone else have a problem keeping their legs straight and quads engaged here?).
Anyway, today is one of those days.
For lunch, I tend to put them in a bowl with pan-seared brussels sprouts and kale, and a dollop of cashew cheese (I like this recipe) or Heidi Ho Organics Black Lava Ne Chèvre, which is salty, nutty, and somewhat similar to goat cheese but completely plant-based.
Here’s how to make the bowl version.
For the buffalo chickpeas (adapted from Jackie Sobon’s Vegan Bowl Attack):
- 1 tbsp. coconut or olive oil
- 1 can chickpeas, drained and rinsed
- 4 tbsp. vinegar-based hot sauce (I like Louisiana Hot Sauce. You don’t want to use something like Sriracha).
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
For the brussels sprouts:
- 3-4 tbsp. coconut or olive oil
- 2 c. brussels sprouts
For the kale:
- 2 c. kale
- pinch of salt
- 1 clove minced garlic
- 1/8 tsp. onion powder
Preheat the oven to 375 degrees fahrenheit. Drain and rinse the chickpeas, then mix together in a bowl with the garlic powder, onion powder, salt, and 3 tbsp. hot sauce (save the last tbsp. for later).
Spread evenly on a baking sheet lined with parchment paper or aluminum foil and stick in the oven for 15 minutes.
While the chickpeas are cooking, go ahead and cut the brussels sprouts into halves. A few leaves will come off of the brussels sprouts. Set them aside. Get a large pan ready with 3-4 tbsp. of cooking oil, but wait to heat.
De-stem the kale.
When the chickpeas have cooked for 15 minutes, take them out of the oven and stir them around, then put back in for another 15 minutes.
Meanwhile, heat the large pan on medium-high heat. When the oil is hot, turn the dial to medium and place the brussels sprouts in the pan, cut side down. Cook for 3-4 minutes, or until desired browning.
Flip the brussels sprouts over when ready and cook for another 3 minutes. Toss in the remaining leaves and kale and add the salt, onion powder, and minced garlic. After 3 minutes, stir the veggies and seasonings around for another minute or so to ensure even cooking and flavor.
When the chickpeas are done baking, transfer them to your mixing bowl and add the last tbsp. of hot sauce. Toss to combine.
Transfer half of the chickpeas to a bowl with your veggies. Top with one of the cheese sauces described above (or, if vegetarian, top with non-vegan cheese) and, if you wish, some nutritional yeast. Enjoy! Save the other half of the chickpeas for snacking—just pop back into the oven for another 5 minutes to reheat.