Roasted Buffalo Chickpeas
Okay, Okay, I admit it.
I’ve become one of those people that has tried to reinvent the wheel when it comes to the scads of recipes out there involving “buffalo” this and that.
One needs only to flip open a food magazine or even Facebook during this time of the year, when football games line the cable guide menu to know that buffalo sauce abounds in recipes. I’ve seen such recipes as buffalo chicken pasta, buffalo chicken egg rolls, buffalo chicken lasagna and buffalo chicken cupcakes all over the web…and let’s face it folks, these may be good, but is there anything as good as that chicken wing, fresh out of the fryer and tossed with Frank’s hot sauce and melted butter? Well, my baked wings recipe comes pretty darn close. But still, enough is enough people with the buffalo stuff!
But did I let that stop me from joining the frenzy this week?
But I have a great excuse.
And I have another one.
Mr. Wonderful needed something crunchy.
Because we are on a 21 day plant-based cleanse and we needed something that tasted like junk food but really wasn’t.
Enter the Roasted BUFFALO chickpea.
I have made roasted chickpeas before and they pack a nice crunch factor but I wanted something fun to flavor them with, so I dug through my spice cupboard and it wasn’t enough. I looked in the pantry and came up with zilch. I opened the refrigerator and my eyes zeroed in on…
Frank’s Hot Sauce.
I figure what’s plant based, if not something made out of red peppers and vinegar (Vinegar is ok on our cleanse), so I hauled out the bottle and set to work.
Before you can roast the garbanzo beans/chickpeas, first you have to rinse and drain them well then roll them out on a towel to dry.
I put mine on a clean dish towel, then used some paper towel to roll them around and get them good and dry.
Which now that think about it, it’s kind of funny when you consider I dried them off so well only to douse them with pure hot sauce love in the next step.
Pour about 1/2 cup of Frank’s right over the chickpeas in a bowl. Add a tablespoon of olive oil or so and 1/2 teaspoon of garlic powder and a sprinkle of sea salt over top of them.
Take a large spoon and stir the bowl really well.
Dump these out onto a baking sheet, making sure to spread them out so all their sides can crisp. I should warn you to line your pan for easy clean up as well! Pop these into a 425º oven.
And bake them for about 30 minutes.
Mine were actually perfect at about 38 minutes. But check yours at 30 because all ovens are different. We like them pretty crunchy but not hard enough to break a tooth. We made several batches and found that turning the oven off at 35 minutes and letting them set inside for another 5 minutes was pretty darn near perfect!
These really hit the snack fix in both of us that night. Mr. Wonderful remarked that they reminded him of corn nuts and he loved them.
We’ll be making these again over the next 11 days.
I guarantee it.
- 1 (16 oz.) can garbanzo beans
- ½ c. hot sauce (I prefer Franks)
- ½ t. garlic powder
- 1 t. sea salt
- Preheat oven to 425º.
- Drain garbanzo beans, dump onto clean kitchen towel. Top with 2 sheets of paper towel and roll chickpeas to dry
- Add in remaining ingredients and toss
- Spread onto line baking sheet
- Bake 30-40 minutes (check at 30)