Buffalo Roasted Chickpea Bowl with Honey Mustard Tahini Sauce



  • 1 can chickpeas drained and rinsed
  • 1 tbsp grapeseed oil
  • 4 tbsp buffalo-style hot sauce
  • 1 tbsp nutritional yeast optional, for cheesy flavor
  • 2 cloves garlic minced/pressed


  • 2 cup Smith's Farm broccoli chopped
  • 2 tsp grapeseed oil
  • Salt and pepper


  • 2 tbsp tahini
  • 1 tbsp whole grain mustard
  • 1 tsp tamari or soy sauce
  • 2 tsp honey or maple syrup
  • 1 clove garlic peeled and halved
  • water to thin about 2 tbsp


  • 1 cup cooked quinoa
  • Chopped scallions and chopped fresh cilantro optional


  1. Preheat oven to 400ºF and prepare quinoa if not cooked already.
  2. Prepare the chickpeas: Dry chickpeas between two sheets of paper towel and transfer to mixing bowl. Add remaining chickpea ingredients, mix, and then spread on half of a baking sheet.
  3. Prepare the broccoli: Add broccoli ingredients to mixing bowl (you can use the same one), toss, and spread on other half of baking sheet. Roast chickpeas and broccoli for about 20 minutes.
  4. Prepare the sauce: Mix together sauce ingredients in a small bowl, adding water as needed to create desired consistency. (How much you will need will depend on the thickness of your tahini.) Place halved garlic clove in sauce and set aside while chickpeas and broccoli roast.
  5. Assemble the bowls: Add cooked quinoa to bowls first and then top with roasted chickpeas and broccoli. Remove garlic clove from sauce and drizzle sauce on top of bowls. Top with scallions and cilantro if desired.


Thank you to Grateful Grazer for this awesome recipe!