TABASCO Roasted Chickpeas! Just toss canned chickpeas with your favorite TABASCO flavor, sprinkle on a little salt and toss ’em in the oven.
This post for TABASCO Roasted Chickpeas is sponsored by TABASCO as part of the #TABASCOTastemakers program.
My love affair with hot sauce is nothing new. I use it on and in just about everything, most commonly a fresh avocado doused in the stuff with a little salt & pepper (try it…it’s snack changing). And now TABASCO – the ubiquitous sauce I’ve used my entire life that has always been a favorite – has won my heart as well as my taste buds.
I had the rare opportunity to visit the TABASCO folks on Avery Island, LA a couple months ago. The McIlhenny family and their TABASCO “family” – made up of many employees who have worked for the company for generations – allowed us an intimate glimpse into how TABASCO is made, the way of life on Avery Island and why it’s important to them to continue turning out a top-notch product that continues to please modern palates, all while keeping the original TABASCO recipe the same as it was in the late 1800’s.
As part of this incredible journey, I was asked to create four new recipes using TABASCO sauce. I’ll be rolling them out slowly, one every couple of months over the rest of this year, along with a few bonus recipes that I can’t help but share (one bonus recipe coming tomorrow)! During that process, you will learn some of my favorite nuggets of knowledge I gained and, hopefully, you’ll see why I’ve become a loyal TABASCO company fan.
These TABASCO Roasted Chickpeas are the first of those four recipes. I can put these away easily in one sitting, which is why I typically quadruple the batch. Simple, quick, healthy and addictive are just a few adjectives that come to mind…a perfect snack!
There are a lot of ways you can uses these TABASCO Roasted Chickpeas aside from just popping them in your mouth. A couple of my favorite ways are in the photos below: Stuffed Avocados with TABASCO Roasted Chickpeas and TABASCO Roasted Chickpea Lettuce Wraps. Both make a wonderful snack or light lunch, with the heat of the TABASCO sauce balanced by avocado or lettuce; the crunch of the roasted chickpeas adds the perfect texture.
For the avocados, simply halve an avocado and fill the holes with TABASCO Roasted Chickpeas.
Drizzle on a little ranch dressing and you’re done!
I like to serve some sliced cherry tomatoes on the side or add some directly to the lettuce wraps. For the stuffed avocados, I use the TABASCO Garlic Pepper Sauce when making the roasted chickpeas, which is on the milder side and has a wonderful flavor. I spice things up in a big way with the lettuce wraps, using TABASCO Habanero Sauce on the chickpeas. The habanero flavor is very spicy but the cool, crisp lettuce and juicy tomatoes help balance things out.
A little ranch dressing also helps to tame the habanero heat so I’ll drizzle some of that on my lettuce wraps, too.
If you’ve got a keen eye, you may have noticed the green sauce on the side of the full plate of lettuce wraps (or a smear of it in the photo above, can you spot it?). That’s the reason the TABASCO Green Pepper Sauce is in the photo as it’s what I used to make that green sauce. It came about when I was making cilantro-jalapeño pesto but realized I was out of fresh jalapeño. When I spied my TABASCO Green Pepper Sauce on the counter, I swapped that in and decided to use fresh avocado instead of pine nuts (a big change, I know). What was supposed to be a pesto became a thick, creamy and slightly spicy cilantro-avocado sauce…and one that I’ll be making over and over, it’s SO good!
Check back tomorrow for that green sauce recipe and learn how I used it. For today, I hope you’ll give these TABASCO Roasted Chickpeas a try, I know they’ll become your new go-to snack!
TABASCO Roasted Chickpeas (and delicious ways to use them)
- 1 can chickpeas garbanzo beans, drained and patted dry
- 1/4 cup TABASCO sauce
- 2 large pinches salt
- Preheat oven to 400F.
- Drain chickpeas and dry thoroughly (you want the sauce to stick well).
- Place chickpeas on a sheet tray. Pour sauce over and mix well, making sure all the chickpeas are coated (your hands work best here). Sprinkle with a large pinch of salt.
- Roast for approximately 45 minutes, stirring then sprinkling on a bit more salt halfway through baking time.
- Store at room temperature for up to a week.