This buffalo chickpea bowl is a simple but flavorful meatless meal that’s a spicy and satisfying. Creamy buffalo chickpeas are spooned over white rice and topped with blue cheese crumbles and a ranch dressing drizzle for a quick and cheap meal you’ll want to make over and over.
These spicy buffalo chickpea bowls are tangy, rich, and so filling. Naturally vegetarian, but with easy vegan swaps, these bowls will totally fill your cravings for buffalo wings. Made super easily in just a few steps, they are the perfect way to use pantry staples.
What Makes This Recipe So Good
Chickpeas – Loaded with protein, chickpeas are the perfect vegetarian option instead of chicken. They are super filling and allow the other flavors of the bowls to shine.
Buffalo sauce – You can use store-bought or make your own, but this tart, spicy sauce typically made from vinegar-y hot sauce and butter (or plant-based cream if vegan) is bright and gives the chickpeas a major kick.
Half and half or non-dairy cream – Adding a little bit of thick cream helps make the buffalo sauce richer and creamier.
Ranch and blue cheese crumbles – The ultimate dip and sides for buffalo wings, the ranch adds a little sweetness and an extra tang, while the blue cheese is sharp and creamy.
How To Make Buffalo Chickpea Bowls
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
Heat the oil over medium heat in a medium sized skillet.
Add the drained chickpeas. Cook for about 3 minutes or until they are softened and just beginning to brown on one side.
Add the buffalo sauce and the half and half or cream to the skillet and let everything heat through.
Divide white rice between two bowls and spoon the chickpeas over.
Drizzle with ranch dressing and sprinkle with some blue cheese crumbles on top.
Serve with celery and extra buffalo sauce.
Top Tips For Making
- If you’re making your bowls vegan, skip the blue cheese crumbles or use vegan ones (check out this recipe), use vegan ranch, and swap out the half and half for a non-dairy cream (we like Ripple) or coconut cream (the solid white part in a can of coconut). You can use the same swaps to make this recipe dairy-free. Make sure that your buffalo sauce is vegan, too!
- If you’re on a strict vegetarian diet (and not just a casual plant-based dieter), make sure that your buffalo sauce is vegetarian. Worcestershire sauce, one of the common ingredients, isn’t!
- Don’t forget that chickpeas are also called garbanzo beans!
- If you would prefer to cook your own chickpeas than use canned, and you have an Instant Pot, here is a great way to cook them.
More Delicious Chickpea Recipes
- Quick Creamy Vegan Coconut Chickpea Curry
- Vegetarian Chickpea Tikka Masala
- Chickpea Salad Sandwich
- Chickpea Gyros
- Easy Chana Masala
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Buffalo Chickpea Bowl
These tangy, spicy buffalo chickpea bowls are vegetarian with easy swaps to make vegan
- 1 (15.5-ounce) can chickpeas drained
- 1 teaspoon avocado or olive oil
- 1/2 cup buffalo sauce homemade or store bought
- 1/4 cup half and half See Notes
- pinch salt
- 2 cups rice cooked
- 2 sticks celery cut in half
- blue cheese crumbles for garnish
- ranch dressing for drizzling, about 1/4 cup
Heat oil in medium skillet over medium heat. Add chickpeas and cook until softened and browning on one side, about 3 minutes. Add buffalo sauce and half and half or cream to skillet and heat through.
Divide rich between two bowls and spoon chickpeas over. Drizzle with ranch and sprinkle with blue cheese crumbles. Serve with celery and more buffalo sauce for drizzling.
- Vegan or dairy-free: Use vegan blue cheese crumbles, vegan ranch, and swap half and half for non-dairy cream or coconut cream. Ensure your buffalo sauce is vegan if on a vegan diet.
- Chickpeas: Also called garbanzo beans
- How to cook chickpeas in the Instant Pot: You can use this method instead of using canned.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
Slightly sweet and fruity wines are absolutely delicious with the tang of buffalo sauce. I like:
– Sparkling rosé (in cans!), like NV 14K Bubbly Rosé from California
– Prosecco, like NV Rivamonte Prosecco from Veneto, Italy
– Chardonnay, like 2019 Fiddleneck Chardonnay from Lake County, California