Howdy!

Sorry (again) for my absence lately… as you know, things are a little crazy around here! Our 1-year old is now walking and our 3-year old has more energy than ever. My hubby had sinus surgery last week and is slowly recovering. I haven’t had a ton of time to cook anything new lately so I’ve been rotating old favorites. I’ve been making a lot of Italian’ish Lentil Tomato Soup because it’s easy and the kids enjoy it. I’ve also been experimenting with bean/lentil/rice burgers since they’re really easy to reheat in a hurry.

I’ve been so busy that I keep forgetting to eat and I find myself starving at night after the kids go to bed. Since that’s my only time to get things done I look for things I can eat in a hurry. I had a craving for something buffalo’ish (minus the chicken wing part) so I made up these roasted chickpea snacks the other night. They turned out REALLY GOOD!!! Our toddler enjoyed them too even though they do have  a little kick to them! I use them in salads, wraps and just about anything else I can think of!!

Buffalo Ranch Roasted Chickpeas

Ingredients (2 Servings)

Directions:

1. Preheat oven to 400F.

2. Combine chickpeas with hot sauce and coat evenly. Add in the nutritional yeast and spices, combine well. 

3. Line a baking sheet with parchment paper. Spread out the chickpeas evenly, patting them down. 

4. Roast 40-50 minutes or until slightly browned. Shake pan or stir every 15 minutes throughout the baking process! 

5. Enjoy!

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Tags: Black pepper, buffalo ranch chickpeas, Chickpea, garlic, Hot sauce, Leblebi, nutritional yeast, olive oil, roasted buffalo chickpeas, Sheet pan