Roasted Buffalo Chickpeas

Roasting chickpeas is easy and turns them into a crunchy, addictive snack. This version for Roasted Buffalo Chickpeas will become an instant favorite. You won’t be able to quit eating them, guaranteed!

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.

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!

Roasted Buffalo Chickpeas Ingredients

• Chickpeas: Also known as garbanzo beans, many consider chickpeas a superfood that are loaded with protein, fiber and nutrients.
• Unsalted Butter: This snack isn’t completely healthy…there are 2 tablespoons of butter added to the sauce before mixing. You could easily reduce that to just 1 tablespoon 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. Also, just omit the salt if salted butter is what you have on hand.
• Buffalo sauce: Frank’s Red Hot is a classic choice but any buffalo sauce brand that you prefer will work. It’s almost always best to go with what you like in any recipe.
• Garlic powder & kosher salt: The flavor enhancers.

Refer to the roasted buffalo chickpeas recipe card below for the complete ingredients list with measurements.

How to Make Roasted Buffalo Chickpeas

1. Rinse and drain – Rinse and drain the chickpeas and dry thoroughly so they stick to the sauce well.
2. Pour sauce and mix– Place the chickpeas on a sheet, pour the sauce and mix well until the chickpeas are well coated.
3. Roast – Roast for approximately 45 minutes or until dried and crisp, stirring at least twice throughout baking time.

Tips & Variations

Bake well: Oven times may vary so ensure the chickpeas are crispy and dried out and not chewy before removing.

Storing: These roasted chickpeas will stay crisp and fresh for about 2 to 4 hours at room temperature, any longer and they should be stored. Store in a Zip-loc bag or airtight container at room temperature for up to a week.

Reheat: To re-crisp, put back in the over at 400°F for 5 to 10 minutes.

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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), rinsed and drained
• 2 tablespoon melted unsalted butter
• 1/3 cup buffalo sauce (Frank’s Red Hot is perfect)
• 1 teaspoon garlic powder
• 1/2 teaspoon 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).

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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