I few weeks ago I made a Hot Honey Chicken Bowls recipe that you guys became obsessed with, and for good reason. It’s SO good! I then realized that I definitely needed a vegetarian version of this recipe! So here’s the yummy result: Hot Honey Chickpea Bowls!
Here’s what I’m loving about this recipe:
- It can be made in 20 minutes or less!
- Only need a few, simple ingredients.
- This recipe is healthy and vegetarian, but can also easily be made vegan.
- These bowls are SO easy to put together.
RELATED: 30+ Best Chickpea Recipes
In This Post
Here’s what you’ll need to make this easy, delicious recipe:
Chickpeas – Cooked or canned chickpeas are the base of this recipe.
Honey – The honey in this recipe is the base for the sauce, but easily make this recipe vegan with agave syrup instead!
Sriracha – Sriracha gives the sauce a kick and flavor that brings it all together!
Seasoning – A blend of salt, pepper, cayenne, and crushed red pepper are the seasoning in the hot honey sauce. Feel free to adjust or omit the cayenne and crushed red pepper to your own taste!
Cooked Rice – One of the main bowl ingredients is cooked brown rice. You can make your own, or you can buy pre-cooked rice to save time!
Celery/Carrots – Chopped celery and shredded or sliced carrots balance out the spicy, sweet chickpeas in this recipe.
Cilantro – Fresh cilantro is best for topping off these bowls. However, feel free to use dried cilantro when you’re cooking the chickpeas, if desired!
How to Make Hot Honey Chickpea Bowls
Making these hot honey chickpea bowls is incredibly easy! Here’s what you’ll need to do:
- Mix together the hot honey sauce.
- Cook the chickpeas in the sauce.
- Put the bowls together and serve!
Other Bowl Toppings & Variations
Make these bowls your own by including different toppings and variations! Here are some ideas for what pairs deliciously with hot honey chickpeas:
- Fresh Avocado
- Roasted Broccoli
- Cooked Quinoa
- Mashed Cauliflower
- Creamy Lemon Tahini Dressing
- Mashed Potatoes
- Creamy Avocado Lime Dressing
- Roasted Asparagus
How to Store Chickpea Bowls
For storing, it’s best to keep the hot honey chickpeas separately from the veggie bowls. They can last in the refrigerator for 3-5 days or the freezer for up to 3 months!
Meal Prepping These Bowls
To meal prep these Hot Honey Chickpea Bowls, simply prep the ingredients as you normally would. Place the hot honey chickpea servings in each meal prep bowl and let cool completely before adding an airtight lid. I recommend using a separate container for the veggies (as you only want to heat up the chickpeas when reheating) and adding the ranch dressing as a final step before enjoying!
More Chickpea Recipes
- Moroccan Chickpea Carrot Salad
- Vegan Buffalo Chickpea Bowls
- Coconut Lentil & Chickpea Curry
- Simple Green Goodness Chickpea Salad
More Vegetarian Recipes You’ll Love
- Spinach Pesto Goat Cheese Individual Pizzas
- Lemon Garlic Eggplant Mushroom Orzo
- Sun-Dried Tomato & Arugula Lentil Salad
- Vegetarian Lentil & Sweet Potato Curry
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Hot Honey Chickpea Bowls
Hot Honey Chickpeas
- 2 cups cooked brown rice
- 4-5 stalks celery (chopped)
- 4 medium carrots (chopped or shredded)
- 4 Tbsp healthy ranch dressing (optional, for topping)
- cilantro (for topping)
- In a skillet or sauce pan, heat up the oil and garlic over medium heat.
- Add in the chickpeas.
- Whisk together the honey, sriracha, salt, pepper, cayenne, and crushed red pepper in a bowl.
- Pour the hot honey sauce over the chickpeas and bring to a simmer.
- Cook for 5-6 minutes, stirring occasionally, until the sauce begins to thicken and reduce.
- Remove from heat and let cool as the sauce continues to thicken for 3-5 minutes.
- Serve the hot honey chickpeas over cooked rice along with celery, carrots, cilantro, and a drizzle of ranch dressing!
- Feel free to adjust or omit the cayenne and crushed red pepper to your own taste.
- For storing, it’s best to keep the hot honey chickpeas separately from the veggie bowls. They can last in the refrigerator for 3-5 days or the freezer for up to 3 months!