Spicy chickpeas join crisp veggies, greens, and creamy yogurt for a quick, healthy bowl finished in 15 minutes.
# Components:
→ Spicy Chickpeas
01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 2 tablespoons buffalo sauce
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
→ Power Bowl Components
07 - 1 cup cooked brown rice or quinoa (optional)
08 - 1 cup shredded romaine lettuce or mixed greens
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup diced cucumber
11 - 1 medium shredded carrot
12 - 1/4 cup shredded red cabbage (optional)
13 - 1/4 small red onion, thinly sliced
→ Creamy Topping & Garnish
14 - 1/2 cup plain, unsweetened Greek yogurt
15 - 1 tablespoon fresh chives or green onions, chopped
16 - 1 tablespoon crumbled feta cheese (optional)
17 - 1 teaspoon fresh lemon juice
18 - Freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a skillet over medium-high heat. Add the drained and rinsed chickpeas and sauté for 2 to 3 minutes until they begin to crisp.
02 - Add buffalo sauce, smoked paprika, garlic powder, salt, and pepper to the skillet with the chickpeas. Toss to coat evenly and cook for an additional 2 minutes until heated through. Remove from heat.
03 - Divide the cooked brown rice or quinoa (if using) between two serving bowls. Arrange the shredded lettuce or mixed greens, halved cherry tomatoes, diced cucumber, shredded carrot, red cabbage (if using), and thinly sliced red onion on top of the grains.
04 - Generously spoon the prepared buffalo chickpeas over the fresh vegetable and grain base in each bowl.
05 - In a small bowl, combine the Greek yogurt with fresh lemon juice and a pinch of black pepper. Mix until smooth.
06 - Dollop the seasoned Greek yogurt onto each bowl. Garnish with chopped chives or green onions and crumbled feta cheese, if desired. Serve immediately.
