These tangy, spicy buffalo chickpea bowls are vegetarian with easy swaps to make vegan
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.
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