This Buffalo Ranch Chickpea Bowl is a healthy vegan recipe that will quickly become a go-to. It’s a mouthwatering combination that includes buffalo-coated chickpeas, nutrient-rich cauliflower rice, juicy cherry tomatoes, crisp cucumber, & cashew ranch dressing. Ready in 15 minutes & perfect for meal prep!
Buffalo spice & everything nice—that’s what this vegan bowl is all about.
This tasty bowl consists of buffalo-coated chickpeas, nutrient-rich cauliflower rice, juicy cherry tomatoes, crisp cucumber, & cashew ranch dressing.
This Buffalo Ranch Chickpea Bowl will, without a doubt, be a weeknight keeper, as it’s easy to make, ready in 15 minutes, & meal-prep approved.
Why You’ll Love This Vegan Buffalo Ranch Bowl Recipe
- Full of Flavor: Each bite into this bowl will have you digging in for more!
- Quick & Easy: Ready in 15 minutes & it’s super simple to make!
- Great for Meal Prep: This Buffalo Ranch Chickpea Bowl stores well in the fridge, making it the perfect vegan recipe for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Loaded with protein, full of fiber, & coated in buffalo sauce to really elevate the bowl.
- Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
- Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health food store.
- Organic Cherry Tomatoes: If you don’t have cherry tomatoes, grape tomatoes are a great substitute.
- Organic English Cucumber: Sliced up for some freshness.
- Organic Cashew Ranch Dressing: It’s herby, tangy, & creamy, which makes it the perfect condiment to pair with the bowl.
How to Make
- Buffalo Chickpeas. Warm a skillet over medium-high heat with the avocado oil, then add the drained chickpeas. Cook for 3–5 minutes. Once crisp, coat with the BBQ sauce & remove from heat.
- Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
- Serve. Divide the cooked cauliflower rice, buffalo chickpeas, cherry tomatoes, & cucumber between bowls. Pair with the cashew ranch dressing & enjoy!
Tips for Making this Buffalo Ranch Bowl Recipe Perfectly
- Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
- Drain the Chickpeas: Don’t forget to drain the chickpeas before adding them to the skillet.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch dressing is creamy & smooth.
Storing & Reheating
This Buffalo Ranch Chickpea Bowl is the perfect vegan recipe for healthy leftovers & meal prep!
Storing. Transfer ingredients to separate airtight glass containers. Refrigerate for up to 4 days.
Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the buffalo chickpeas & the cooked cauliflower rice to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining ingredients.
More Chickpea Bowl Recipes You’ll Love
- BBQ Ranch Chickpea Quinoa Bowl
- Sriracha Mayo Chickpea Bowl with Cucumber Avocado Salsa
- Chickpea & Sweet Potato Quinoa Buddha Bowl
- Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
- Roasted Vegetable & Chickpea Quinoa Power Bowl
- Crispy Chickpea California Bowl
Sharing Is Caring!
If you make this vegan buffalo bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Buffalo Ranch Chickpea Bowl
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Buffalo Ranch Chickpea Bowl is a healthy vegan recipe that will quickly become a go-to. It’s a mouthwatering combination that includes buffalo-coated chickpeas, nutrient-rich cauliflower rice, juicy cherry tomatoes, crisp cucumber, & cashew ranch dressing. Ready in 15 minutes & perfect for meal prep!
Ingredients
Always opt for organic ingredients.
BUFFALO CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- 1 tbsp avocado oil
- ¼ cup hot sauce
CASHEW RANCH DRESSING
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- ½ cup spring water, plus more to thin
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- Sea salt & black pepper, to taste
BOWL
- 2 cups cooked cauliflower rice
- 1 cup cherry tomatoes, halved
- ½ English cucumber, thinly sliced
Instructions
- Buffalo Chickpeas. Warm a skillet over medium-high heat with the avocado oil, then add the drained chickpeas. Cook for 3–5 minutes. Once crisp, coat with the BBQ sauce & remove from heat.
- Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
- Serve. Divide the cooked cauliflower rice, buffalo chickpeas, cherry tomatoes, & cucumber between bowls. Pair with the cashew ranch dressing & enjoy!
Notes
Organic Hot Sauce: I love Erewhon Original Hot Sauce, as it’s made with clean organic ingredients & not too spicy.
Drain the Chickpeas: Don’t forget to drain the chickpeas before adding them to the skillet.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch dressing is creamy & smooth.
Storing & Optional Reheating: Transfer ingredients to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the buffalo chickpeas & the cooked cauliflower rice to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining ingredients.
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