Recipe courtesy of Mary Berg
Roasted Buffalo Chickpeas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 8
- Sodium
- 640
- Total: 40 min
- Active: 10 min
Ingredients
One 540-milliliter/18.25-ounce can chickpeas, drained, rinsed and dried thoroughly with paper towel
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 cup cayenne pepper hot sauce
1 tablespoon unsalted butter, melted, optional (14 grams)
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.