Buffalo Roasted Chickpeas

It’s the beginning of 2020 and that means another opportunity to get my family eating better. The holidays are always a bit of an indulgence and I’m so ready to get back to eating healthier. My kids love snacks. Any and all snacks … which is not good for me since I work from home.

I had two cans of chickpeas in my pantry and wanted to make a crispy snack. I’ve been craving something buffalo and thought this would be a great way to fulfill that need. Oh wow, was I right! These roasted chickpeas are delicious and pack a bit of heat.

2 cans of chickpeas, drained and rinsed
1 Tbsp olive oil
dash of sea salt
4-6 Tbsp buffalo wing sauce

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

I take the time to remove the outer shell of the chickpeas. I find it makes them crispier, but if you’re short on time, you can skip this step. Dry the chickpeas as well as you can and then toss in a bowl with the olive oil. Transfer to the prepared baking sheet and season with salt. Bake for 30-40 minutes until they are crispy and to your liking.

Add 2 tablespoons of buffalo wing sauce to the chickpeas and toss to coat. Bake for another 3-4 minutes until the sauce has dried. Repeat 1 to 2 times to increase the level of heat. Allow to completely cool before enjoying. Store in an air tight container.

Source: The Kitchen Magpie


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