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Buffalo Chickpea Buddha Bowls

Buffalo chickpeas, brown rice and veggies are tossed together in this healthy vegetarian buddha bowl recipe, topped with an easy homemade ranch dressing.

Photo: Photography by Sara Sullivan

Ghee is a rich source of vitamins, antioxidants, and healthy fats. It contains high concentrations of monounsaturated Omega-3s, which support a healthy heart and cardiovascular system. Studies show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels.



Buffalo chickpeas

  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 tablespoons 4th & Heart Original Ghee
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup hot sauce, such as Frank's Red Hot

Greek yogurt ranch dressing

  • ½ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped or 1/2 teaspoon dried dill
  • ½ lemon, juiced
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ cup milk (or unsweetened almond milk for vegan option)

For the bowl

  • 2 cups cooked brown rice
  • 4 cups mixed greens
  • ½ cup carrots, julienned
  • ½ cup celery, chopped
  • ¼ cup red onion, thinly sliced
  • 2 avocados, halved


  1. To make the buffalo chickpeas: Preheat the oven to 425 degrees F. Once the chickpeas have been thoroughly rinsed, spread them on a clean dish towel and pat them as dry as possible. Transfer the chickpeas to a medium bowl. Melt the ghee in a small skillet over medium heat. Add the garlic powder and onion powder and cook, stirring about 1 minute. Add 1/4 cup of the hot sauce and stir to combine. Pour over the chickpeas and fold gently to coat well. Scatter the chickpeas on a rimmed baking sheet lined with parchment paper in a single layer. Roast until the chickpeas are a deep golden brown and very crispy, 20-25 minutes, tossing them and rotating the sheet halfway through. Remove from the oven and drizzle with 2 tablespoons of the hot sauce. Shake the pan back and forth so that the chickpeas roll and are well coated in the sauce. Continue to bake until the sauce has dried out, about 2-3 minutes more. Drizzle the remaining 2 tablespoons hot sauce over the top and toss to coat.
  2. To make the ranch dressing: Put all ingredients except the milk in a food processor and process until combined. Add milk, 1 tablespoon at a time until you reach your desired consistency.
  3. To assemble the bowl: Place 1/2 cup rice in each of the four bowls along with 1 cup mixed greens, even amounts of carrots, celery, red onion and 1/2 avocado. Divide buffalo chickpeas evenly between the bowls and drizzle with ranch dressing.