Here is a meatless twist on a delicious classic- Buffalo melts! Sub in chickpeas for the chicken and you have the perfect veggie meal that is spicy, cheesy and creamy. Rounded out with roster broccoli, it is the best weeknight meal!
15 ounce can chickpeas
1/3 pound broccoli, cut into florets
1/3 cup Buffalo sauce
1 1/2 cups cheddar, shredded
2 ciabatta rolls
Olive oil, salt, pepper, butter
Preheat oven to 450 degrees F.
Drain and rinse chickpeas.
Add chickpeas to one side of a rimmed baking sheet and pat dry with a paper towel. Toss with 1 tablespoon oil; season with salt and pepper.
Toss broccoli on the other side with 1 tablespoon oil; season with salt and pepper. Roast until broccoli is tender and charred in spots and chickpeas are deep golden and crisp, about 20 minutes.
Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add all of the Buffalo sauce and garlic; bring to a simmer. Remove from heat; season to taste with salt and pepper.
Carefully transfer chickpeas to skillet with sauce; toss to coat. Transfer broccoli to plates. Switch oven to broil.
Split bread and place cut-side up on same baking sheet. Drizzle with oil; season with salt and pepper. Broil on upper oven rack until lightly golden, 1–2 minutes per side.
Spread Buffalo chickpeas on cut sides of bread. Top with cheese. Broil until cheese is melted and bubbly.
Serve Buffalo chickpea melts with roasted broccoli alongside. Drizzle with ranch, as desired. Enjoy!
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