Buffalo Roasted Chickpeas
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
If you like classic Buffalo wings, you will enjoy this much healthier alternative.
  • 2 15 ounce cans chickpeas (garbanzo beans), rinsed, drained and dried thoroughly with a paper towel.
  • 1 teaspoon butter, melted
  • 1 tablespoon olive oil
  • 1 teaspoon granulated garlic (garlic powder not garlic salt)
  • Pinch salt
  • 4½ tablespoons Frank's Red Hot Sauce (or your favorite hot sauce)
  1. Preheat your oven to 400℉ (if cooking with convection like I do, preheat to 375℉).
  2. Combine the thoroughly drained and dried chickpeas and all the other ingredients in a large bowl. Toss to evenly coat the chickpeas.
  3. Transfer the chickpeas to a baking pan and arrange in a single layer.
  4. Bake for 40-45 minutes, tossing the chickpeas once or twice throughout the baking period. The hot sauce may cause the chickpeas to stick to the pan just a little. This won't be a problem. Just use a spatula to scrape them loose from the pan. The chickpeas won't fall apart.
  5. Note: If you're baking with convection, you will need only bake them for about 30-32 minutes.
  6. Remove from the oven and let cool in the pan for a few minutes. Transfer to a bowl and serve. Best when enjoyed right away.
* The drier the beans are the crunchier they will be after roasting so drain and pat them dry before roasting.

* Dried beans soaked overnight can be used, too.

* My chickpeas don't all come out of the oven crunchy but they're tasty anyway.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2014/01/buffalo-roasted-chickpeas/