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Roasted Buffalo chickpeas
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!
SERVES
4
Ingredients
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
Directions
- Preheat your oven to 350°F (175°C).
- 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.
- 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.
- 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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