Recipe courtesy of Mary Berg
Roasted Buffalo Chickpeas
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 640 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 640 mg
Ingredients
Directions
- Preheat your oven to 350 degrees F (175 degrees C).
- Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat.
- Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you’d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
- In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas.
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