Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
In a medium-sized sauce pan, heat the ghee, garlic powder, onion powder and salt over medium heat until combined, about 1 minute. Add ¼ cup of the hot sauce and stir to combine. Pour the drained and rinsed chickpeas into the pan and toss to coat.
Spread the chickpeas on a rimmed baking sheet lined with parchment paper in a single layer. Roast until the liquid is absorbed and the chickpeas are still tender, about 15-20 minutes.
Remove from the oven and toss with the remaining ¼ cup of the hot sauce.
While the chickpeas are cooking, make the quinoa according to the package instructions.
Next, cut your veggies and set aside.
Last, make your ranch. Add all of the ingredients to a bowl and mix or use a blender until smooth and creamy.
To assemble the bowls: Place ½ cup quinoa in each of the four bowls along with ½ cup mixed greens, carrots, celery and avocado. Divide buffalo chickpeas evenly between the bowls and drizzle with ranch dressing.