Buffalo chickpea bowls combine spicy, hot chickpeas, lemon rice pilaf and lime-tahini dressing to create the ultimate spicy-cool bowl. Get your yum on and get it quick.
Chickpea pop off
If you’ve not dry fried chickpeas before, be prepared for a bit of a noisy experience. Chickpeas like to pop off a bit. No matter how often I dry fry chickpeas, I always jump at the first few pops and then it just gets amusing. They’ll be stopping as soon as the spicy sauce hits them.
In my humble opinion, a meal bowl needs to have at least 2 main components. Otherwise it’s just a bowl of salad. Ok, maybe a good salad, but bowl fun comes by combining different flavors and textures. I am also a fan of bowls with mostly warm ingredients.
The balance for the spiciness of the chickpeas comes courtesy of lime-tahini dressing. I personally love the balance of spicy foods pared with something smooth and cool. It really works for buffalo chickpea bowls and you get to cool off your spice with yet another yummy flavor.
The final key to good bowls is getting a few fresh veggies to crisp them up. I went a bit easy with just spinach and a few carrots. Feel free to add extra here. Of course, the rice also has some veg and because you put them in after cooking, they won’t go mushy.
With so much information and so many opposing viewpoints and forces coming to us every day, it’s easy to feel that life is out-of-balance. We can get sucked into rating the unimportant (or untrue or unhealthy) too highly and allow the scales to tip (literally). But we can also choose to take a moment to think and to channel our experiences, intuition and wisdom to create perspective and recognize how circumstances relate to one another. Spicy, meet cool. Peace.Print
Buffalo chickpea bowls – spicy chickpeas, refreshing lemon rice pilaf and cool lime-tahini dressing create a flavorful, satisfying, easy-to-make meal in a bowl.
- 3 Tbsp. tahini
- ¼ cup warm water (more if you want a thinner dressing)
- 2 Tbsp. rice vinegar
- ¼ cup lime juice
- 1 tsp. maple syrup (or agave syrup)
- 1 Tbsp. finely diced fresh ginger
Lemon rice pilaf
- 1 cup uncooked rice
- 1 medium red bell pepper
- ¼ cup sliced scallions (green onions)
- ¼ cup chopped coriander (cilantro)
- 1 lemon juiced (or ¼ cup lemon juice)
- 2 – 15 oz cans chickpeas (garbanzo beans)
- ¼ – 1/3 cup Sriracha or other hot sauce (it all depends on how hot you like it)
- 2 Tbsp. rice vinegar
- 1/2 tsp. soy sauce or Tamari
- 6 cups fresh spinach roughly chopped
- 2 carrots julienned (cut into matchsticks)
Your total cooking time depends on your rice, so you may want to start that first. The chickpeas will take about 10 -12 minutes and will need your attention, so prep everything before you start them.
- In a small bowl, mix the tahini and water until smooth.
- Mix in the lime juice, rice vinegar and maple syrup.
- Fold in the fresh ginger.
- Cook the rice according to package directions. When the rice is done, cut the heat.
- Add the pepper, scallions, coriander and lemon juice right in the pan. Mix well and cover the rice pot so the veggies steam a bit.
- Rinse and drain the chickpeas.
- In a small bowl, mix the Sriracha, rice vinegar and soy sauce.
- Grab a skillet or frying pan and roast the chickpeas until they get are firmer and a bit brown (8-10 minutes). You’ll need to toss them continuously, so don’t leave the pan unattended.
- When the chickpeas are browned, add the sauce, mix well and allow the sauce and chickpeas to simmer for 2-3 minutes.
- Line the bottom of your bowls with chopped spinach. Add the chickpeas and rice pilaf to each bowl. Add the carrots and any additional fresh veggies you desire.
- Serve with the lime-tahini dressing.
- The cook time will depend on the type of rice (or other grain) you use.
- Substitute quinoa, bulgur or another grain for the rice. This is also a great way to use leftover rice.
- If you don’t like things too spicy, use a milder hot sauce or skip it entirely and substitute 2 tablespoons of tomato paste.
- Category: Salads & Bowls
- Method: Stove top
- Cuisine: Plant-based
Keywords: Buffalo chickpea bowls