Recipe by: The Candid Appetite
Ingredients
Serves: 4 servings
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- ½ teaspoon dried oregano
- ½ cup buffalo hot sauce
- 2 tablespoons unsalted butter, melted
- 1 (8.8-ounce) bag quick cooking barley
- 3 cups baby arugula
- 3 stalks of celery, sliced
- 2 medium carrots, peeled and sliced
- ½ red onion, thinly sliced
- 2 scallions, thinly sliced
- 1 large avocado, peeled and sliced
- ¼ cup crumbled blue cheese
- ½ cup yogurt ranch dressing
Directions
- Preheat oven to 400 degrees F/200 degrees C.
- Toss the chickpeas on a baking sheet with the olive oil, salt, pepper, garlic, chipotle, and dried oregano until evenly combined. Give the baking sheet a shake to ensure that all of the chickpeas are in a single layer. Roast until crispy, about 20 to 25 minutes, giving them a toss halfway through.
- In the meantime, fill a medium pot with water and bring to a boil. Add the barley and cook until tender, about 10 to 12 minutes. Drain and set aside.
- Transfer the crispy chickpeas to a large bowl and toss together with the buffalo sauce and melted butter until well coated.
- Fill 4 serving bowls with cooked barley, baby arugula and buffalo chickpeas. Top each with carrots, celery, red onion, scallions, avocado, blue cheese and a drizzle of ranch. Serve immediately and enjoy!
