Roasted Buffalo Chickpeas

I have a healthy snack for you today!

This is one of those snacks where you take a bite, think “they’re pretty good” but then can’t stop eating them. They’ll sit on your counter and you’ll just grab a few as you walk by…and then find yourself going back for more, again and again.

They take about 5 minutes to toss together and another 45 to roast. All with ingredients you likely keep on hand so you can have a healthy, yummy snack whenever those cravings strike.

They’re not completely healthy…there are 2 T of butter added to the sauce before mixing. You could easily reduce that to just 1 though or swap it for canola oil (or a combo). Personally, I like the tiny bit of richness it adds. Plus, I’m eating beans for a snack. No guilt here.

These aren’t an in-your-face kind of buffalo spicy, either. You won’t really notice it until after a few bites. That’s when they hit peak addiction levels!

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Roasted Buffalo Chickpeas

Yield: about 3 cups

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

These easy roasted buffalo chickpeas are a delicious, addictive snack!

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Ingredients

• 2 cans chickpeas (garbanzo beans)
• 2 T melted butter
• 1/3 cup buffalo sauce (Frank’s Red Hot is perfect)
• 1 t garlic powder
• 1/2 t kosher salt

Instructions

1. Preheat oven to 400°F.
2. Drain chickpeas and dry thoroughly (you want the sauce to stick well).
3. Mix together the remaining ingredients (a pourable measuring cup works well here).
4. Place chickpeas on a sheet tray. Pour sauce over and mix well, making sure all the chickpeas are coated (your hands work best here).
5. Roast for approximately 45 minutes, stirring at least twice throughout baking time (they should have some crunch to them).
6. Store at room temperature for up to a week.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 373mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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