Buffalo Roasted Chickpeas

Friday, February 10, 2012

I'm a sucker for anything buffalo sauced.

Those buffalo pretzels... oh man, it takes everything out of me not to eat the whole bag.

I think I'd rather take a shot of buffalo sauce then a shot of Jagermeister.
Well, I don't know... but you get the point.

I've been dying to try roasting chickpeas and figured what a great way to get my buffalo fix without hogging down on a bag of pretzels or wings. (By wings I mean the boneless ones, I actually don't care for the regular wings).

2 cups chickpeas
2 tablespoons Frank's Red Hot Sauce
1 tablespoon olive oil
1/2 teaspoon of cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt

Preheat oven to 450. 
Rinse and drain chickpeas. Pat dry with a paper towel and put them in a large mixing bowl. In a separate mixing bowl, whisk together sauce and spices. Pour over chickpeas. 
On a baking sheet lined with parchment paper, spread the chickpeas into a single layer. 
Roast until crispy, about 35-40 minutes. Occasionally mix chickpeas around and make sure they are not burning. Let cool and serve. 
{Recipe adapted from the wonderful Cassie @ Bake Your Day}



  1. I've been wanting to try roasted chickpeas for a while now, and I just so happen to have half a bottle of leftover buffalo wing sauce from Superbowl weekend. I have no excuse now, I HAVE to try them!

    1. Haha yes you don't have any excuses now! Have a great weekend!!

      : ))

  2. This is a great idea...I love roasted chickpeas. Awesome adaptation, Jen! I will definitely be trying this!

  3. Thank you Cassie!!! Have a great weekend!

    : ))

  4. i love chickpeas and buffalo flavor. added to the must-make list :)

  5. Just finished making these and munching on them now... OMG!! My new (healthy) snack addiction! The only thing I changed was I used garlic salt instead of garlic powder - less healthy I know, but it made them a little more flavourful :)

    Also I started them at 350 for 30 mins, then bumped them up to 400 for 10 mins, and they literally came out perfect!!


  6. How do you prepare this if you've got a bag of dry chick peas. Do they need to be rehydrated (soaked) first?


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