Buffalo chickpeas, crisp veggies, and grains combine for a bold, protein-rich bowl with creamy dressing.
# Ingredients:
→ Buffalo Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1/3 cup buffalo hot sauce
→ Salad Base
09 - 4 cups cooked brown rice or cooked quinoa
10 - 2 cups shredded romaine lettuce
11 - 1 cup cherry tomatoes, halved
12 - 1 large carrot, shredded
13 - 1 cup cucumber, sliced
14 - 1/2 cup red cabbage, shredded
15 - 1/4 cup red onion, thinly sliced
→ Toppings and Dressing
16 - 1/4 cup green onions, sliced
17 - 1/4 cup crumbled blue cheese or vegan cheese alternative (optional)
18 - 1/2 cup ranch dressing or vegan ranch dressing
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chickpeas, garlic powder, smoked paprika, onion powder, salt, and black pepper. Sauté for 3 minutes until the chickpeas are heated through and lightly crisped.
02 - Add buffalo hot sauce to the skillet; continue cooking, stirring frequently, for 2 minutes until chickpeas are fully coated and sauce thickens slightly. Remove skillet from heat.
03 - Distribute cooked rice or quinoa evenly among four meal prep containers. Layer each with romaine lettuce, halved cherry tomatoes, shredded carrot, sliced cucumber, shredded red cabbage, and thinly sliced red onion.
04 - Spoon an equal portion of buffalo chickpeas onto the salad base of each container.
05 - Garnish each portion with sliced green onions and crumbled blue cheese or vegan alternative, if using.
06 - Serve immediately drizzled with ranch dressing or pack dressing separately for storage. Refrigerate up to 4 days and add dressing just before eating.
