If you’ve been looking for a healthy snack full of flavor and protein look no further. These roasted buffalo chickpeas are all you need. They’re crunchy, garlicky, and a little spicy. It’s a great alternative to chips beating them in calories, fat, and protein content. I personally pack these as a mid-day snack between my classes. When I pull them out everyone becomes curious wondering what in the world I’m eating. They are so good!
Lately I’ve been on a search to find some healthy alternative to chips because my chip cravings have been crazy lately. When I found out you could marinate and bake chickpeas, I fell all over that idea and came up with these. These chickpeas saved me! The minute I put one in my mouth I was addicted and ended up having to make a double batch because I have a habit of eating them before they cool. Oops.
So with this recipe, the marinating process is the most important part, that’s where all your flavor is going to come from. I let mine sit overnight in the sauce. It’s garlicky, spicy, tangy, deliciousness. The baking is also important, I highly recommend using a silpat because without it the sauce may burn onto the pan and you’d have a big mess. I also find without the silpat the beans can burn a bit quicker. Be prepared to fall in love with these beans and try not to eat them all in one sitting like I did!
- 15 oz can chickpeas drained
- ¼ cup buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire
- ¼ teaspoon onion powder
- Place all of the ingredients into a container and let the chickpeas marinate for 4-24 hours, mixing every couple of hours.
- Preheat your oven to 400 degrees
- Spread the chickpeas onto a silpat or baking sheet and bake for 30-40 minutes until they're dried out and crunchy