Buffalo Roasted Chickpeas

If you like classic Buffalo wings, you will enjoy this much healthier alternative.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 -4
Author Lemons & Anchovies


  • 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
  • 4 1/2 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.

Recipe Notes

* 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.