A vibrant bowl featuring spicy buffalo chickpeas, crisp veggies, and creamy Greek yogurt for a satisfying, speedy meal.
# Components:
→ Buffalo Chickpeas
01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 2 tablespoons buffalo sauce
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - Salt to taste
07 - Black pepper to taste
→ Veggies & Grains
08 - 1 cup cooked brown rice or quinoa (optional)
09 - 1 cup shredded romaine lettuce or mixed greens
10 - 1/2 cup cherry tomatoes, halved
11 - 1/2 cup diced cucumber
12 - 1 medium carrot, shredded
13 - 1/4 cup shredded red cabbage (optional)
14 - 1/4 small red onion, thinly sliced
→ Toppings
15 - 1/2 cup plain, unsweetened Greek yogurt
16 - 1 tablespoon fresh chives or green onions, chopped
17 - 1 tablespoon crumbled feta cheese (optional)
18 - 1 teaspoon lemon juice
19 - Freshly cracked black pepper to taste
# Method:
01 - In a skillet over medium-high heat, heat olive oil. Add chickpeas and sauté for 2-3 minutes until beginning to crisp.
02 - Add buffalo sauce, smoked paprika, garlic powder, salt, and pepper to the skillet. Toss to coat the chickpeas and cook for an additional 2 minutes until heated through. Remove from heat.
03 - Divide cooked brown rice or quinoa (if using) between two serving bowls. Arrange shredded lettuce, cherry tomatoes, cucumber, shredded carrot, red cabbage (if using), and sliced red onion over the grains.
04 - Spoon the seasoned buffalo chickpeas over the vegetables in each bowl.
05 - In a small bowl, combine Greek yogurt with lemon juice and a pinch of pepper. Mix well.
06 - Dollop the prepared Greek yogurt mixture onto each bowl. Garnish with chopped chives or green onions and crumbled feta cheese (if desired). Serve immediately.
