Buffalo Chickpea Bowl

This buffalo chickpea bowl is the perfect post workout meal, full of plant based protein leaving you fueled throughout the day.

visual of finished product

How this bowl came to be

Why are chickpeas so awesome? Answer: Because they’re full of protein, fiber, and are oh so versatile. That being said, I now eat this buffalo chickpea bowl on a weekly basis, which is funny considering back in the day I couldn’t understand for the life of me how people could enjoy spicy food. The thought of someone willingly eating food that was going to knowingly burn their mouth never made sense to me. Well, those days are long gone and now I can’t get enough of the heat! So much that I practically put hot sauce on everything I make. Just recently my spicy craving went haywire, I didn’t want a meal drizzled with hot sauce, I wanted the hot sauce to be the main event. Which is why I whipped up this delicious buffalo chickpea bowl, another plus aside from the spice? It’s jam packed with plant based protein and a whole lot of flavor.

A unique ingredient featured in this recipe

Now, there’s something unique about this recipe. I’ve inquired an ingredient that some of you may not know about, but it can most likely be found in your local supermarket . That ingredient is black rice, aka “the forbidden rice”. People were asking me why I chose to use black rice instead of white or brown. Simply put, black rice is a hidden gem when it comes to ancient grains due to the fact that it contains more antioxidants than a bowl of berries and has more fiber/protein than red, brown, or white rice. In fact, some studies have even found it to reduce high blood pressure and cancer. I love using Lotus Foods black rice


Buffalo Chickpea Bowl
Prep time: 5min Cooking time: 25min Total time: 30min
Servings: 5-6

-1 can of chickpeas, strained
-1 onion, chopped
-coconut oil
-3-4tbsp hot sauce (I’ve always used Franks but recently I’ve been a Cholula girl)
-1 serving of Black rice
-thinly sliced red cabbage
-1/2 avocado
-nutritional yeast
-cashew yogurt to drizzle

-cook rice according to instructions on package
-heat coconut oil in pan, add onion
-sauté until onions become translucent
-add chickpeas and hot sauce to pan
-add salt to your liking
-transfer rice, buffalo chickpeas, and red cabbage to serving bowl
-top with mashed avocado, yogurt drizzle, and nutritional yeast (optional)

Note: I use the cashew yogurt to avoid dairy.  If you’re not avoiding dairy then opt out for sour cream. *squeeze of lemon or lime adds a nice touch*

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