Buffalo Ranch Roasted Chickpeas


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

Buffalo Ranch Roasted Chickpeas

Ingredients (2 Servings)

  • chickpeas cooked (1 can drained and rinsed OR 1 1/2 cups cooked) 15 ozs
  • Frank's Hot Sauce 2 tbsps
  • nutritional yeast 1 tbsp
  • garlic powder 1/2 tsp
  • onion powder 1/2 tsp
  • dried dill 1/2 tsp
  • black pepper ground 1/4 tsp
  • dried parsley (I prefer 2 Tbsp) 1-2 tbsp


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!

Combine chickpeas and buffalo sauce first, stir well. Then add in spices and nutritional yeast, stir to combine well.

Spread onto baking sheet and bake for 40-50 minutes

Roast until browned


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