Step 1: Prepare and Roast the Chickpeas

• Preheat your oven to 400°F (200°C).
• Drain and rinse the chickpeas thoroughly, then pat them dry using a kitchen towel or paper towel. Removing as much moisture as possible ensures the chickpeas will roast up extra crispy.
• Toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread them evenly on a baking sheet in a single layer.
• Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even roasting. The chickpeas should come out golden and crispy.

Step 2: Make the Buffalo Sauce

• While the chickpeas are roasting, prepare the buffalo sauce.
• In a small saucepan over low heat, combine hot sauce, melted vegan butter, maple syrup (or honey), apple cider vinegar, and a pinch of cayenne pepper (if desired). Stir well until everything is fully combined and heated through. Set aside.

Step 3: Toss the Chickpeas in Buffalo Sauce

• Once the chickpeas are crispy and golden, remove them from the oven.
• Transfer the roasted chickpeas to a bowl and toss them with the prepared buffalo sauce, ensuring they are well-coated.
• If you prefer even crispier chickpeas, return them to the baking sheet and roast for an additional 5-10 minutes after coating them with the sauce.

Step 4: Prepare the Tahini Dressing

• In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tablespoons of water.
• Continue whisking until smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until you reach your desired consistency.
• Season with salt and pepper to taste. This dressing adds a creamy and slightly tangy element to balance the spiciness of the buffalo sauce.

Step 5: Assemble the Bowls

• To build the bowls, start with a base of cooked grains such as quinoa, farro, or rice.
• Add the buffalo-coated chickpeas to the bowl.
• Layer on the sliced cucumber, shredded purple cabbage, avocado slices, and cherry tomatoes for a variety of textures and colors.
• Drizzle generously with the creamy tahini dressing and garnish with fresh parsley or cilantro for a pop of freshness.
• Serve with lime wedges for an extra burst of citrus flavor.