Roasted Buffalo chickpeas

By Mary Berg
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If you love Buffalo wings, you'll definitely love these roasted Buffalo chickpeas made with cayenne pepper and hot sauce. They make for a great healthy snack packed with protein and tons of crunch!



Roasted Buffalo Chickpeas

  • 1 can (540 ml) chickpeas, drained, rinsed and dried thoroughly with paper towel
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 cup cayenne pepper hot sauce
  • 1 tbsp (14 g) unsalted butter, melted, optional


  1. Preheat your oven to 350°F (175°C).
  2. Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat.
  3. Roast the chickpeas for 25 to 30 minutes or until crisp and slightly firm, stirring about halfway through. If you’d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
  4. In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas.

Tip: Use immediately or store in the fridge in a resealable container to be enjoyed cold or hot scattered over a salad or baked sweet potato, as a side, stuffed into a pita with crunchy veg, or mashed lightly and mixed with a bit of mayonnaise, celery, and blue cheese for a buffalo chickpea salad sandwich. These chickpeas will last for up to five days in the refrigerator.


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