Buffalo-Spiced Chickpea Bowls
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Buffalo-Spiced Chickpea Bowls

Buffalo-Spiced Chickpea Bowls

with Roasted Veggies, Pickled Shallot, Avocado & Buttermilk Ranch

Move over, chicken—there’s a new Buffalo-spiced star in town. This week, we roast chickpeas with Frank’s Red Hot seasoning for a super crispy, zesty results. But wait, there’s more: They’re piled into bowls with buttery jasmine rice, roasted carrots and tomatoes, pickled shallot, and avocado. Buffalo’s favorite creamy dipper—buttermilk ranch dressing—makes a satisfying drizzle over top.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes


serving amount

1 clove


13.4 ounce


9 ounce


1 unit


½ cup

Jasmine Rice

4 ounce

Grape Tomatoes

7.2 g

Frank's RedHot® Original Seasoning Blend

1 teaspoon

Celery Salt

5 teaspoon

White Wine Vinegar

1 unit


3 ounce

Ranch Dressing

(Contains Eggs, Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)

Kosher Salt


¼ teaspoon



Nutrition Values

/ per serving
Energy (kJ)4184 kJ
Calories1000 kcal
Fat59 g
Saturated Fat14 g
Carbohydrate95 g
Sugar16 g
Dietary Fiber16 g
Protein16 g
Cholesterol40 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Small pot
Baking Sheet
Small Bowl
Plastic Wrap



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice shallot.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, for 30 seconds. • Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Chickpeas & Veg

• While rice cooks, toss chickpeas on a baking sheet with a drizzle of oil and half the Frank’s RedHot® Original Seasoning (you’ll use the rest later). • On a separate sheet, toss carrots and tomatoes with a large drizzle of oil and celery salt. • Roast chickpeas on top rack and veggies on middle rack until chickpeas are crispy and veggies are tender and browned, 20-25 minutes. TIP: It’s natural for the chickpeas to pop a bit when they roast.

Pickle Shallot & Prep Avocado

• Meanwhile, in a small microwave-safe bowl, combine shallot, half the vinegar, ¼ tsp sugar, a splash of water, and a pinch of salt. (For 4 servings, use all the vinegar and ½ tsp sugar.) Cover with plastic wrap and microwave for 1 minute. • Halve, pit, and peel avocado; thinly slice. Sprinkle with salt.

Finish Chickepeas

• When chickpeas have a few minutes left, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 45 seconds. Stir in remaining Frank’s RedHot® Original Seasoning. • Once chickpeas are done, remove sheet from oven and pour Buffalo mixture on top; carefully toss on sheet until thoroughly coated.


• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between shallow bowls; top with chickpeas, veggies, avocado, and pickled shallot (draining first). Drizzle with buttermilk ranch dressing and serve.