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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  1. Pingback: Lentil Kale Soup | Kid Tested Firefighter Approved

  2. Could not remember where I saw this recipe..(thanks google!) Can’t wait to try it tonight, I purchased the hot sauce yesterday (ok…two, maybe three days ago) in hopes to make it. Thank you! Always open to anything chickpea, an ever present staple in our home :)

    • OMG this is the best snack food recipe!!! Let me know what you think! :-)

  3. Oh. My. Goodnes. If it wasn’t already after midnight I would get up and make these RIGHT NOW. I looks so good and I have all ingredient on hand. Would it be wrong to have these for breakfast?!? 😉 I’m slightly hot sauce obsessed these day. Hubby keeps asking if I’m pregnant again! hahaha!

    • Haha! I’ve made them at 9pm before, eaten them around 10pm. They would be great for breakfast!! I love hot sauce too, especially buffalo!

      • Considering all the spelling mistakes I just noticed in my comment, cooking at this point in the night is probably not a good idea on my part!! But I know exactly what I’m going to be doing first thing in the morning. :) I’ll let you know how they turn out. :)

  4. Karen Reply

    All I have to say is that I simply can not keep these made. We have tried other roasted chic pea recipes and these win hands down. Probably the only ones we will ever make again. I recently tried a tamari one and they were o.k but everyone still picked the buffalo!!! Thank you for a wonderful snack idea.

    • Yay! So glad you like them! I’m thinking about making a batch now… it’s not too late!!! :-)

  5. elizabeth Reply

    Do you add any salt or does your garlic/onion powder include salt? I don’t have Franks’s, so I’ll have to use Cholulu hot sauce which I hope will be an okay sub. Do you prefer dried to fresh parsley for this?
    Also, have you ever used frozen lima beans in your CA quinoa salad, I’m out of edamame, but can’t wait to make it.

    • Hi! The Franks Hot Sauce contains salt so I don’t add any extra, just garlic powder/onion powder. I use dried parsley, just kinda dump a bunch in there. I add a little extra sauce so that it forms a bit of a crust – I dump the chickpeas on the baking sheet and smooth them into one layer, all touching. Makes the extra sauce crispy, yummy!!!!

  6. These are cooking away right now. I made one batch, and tested them before putting them in the oven. YUM! immediately, I doubled the batch. Can’t wait.

    • These are my favorite! So glad you like them!

  7. Ahhh! I need some cooking tips for these delicious crunchy treats.The texture is eluding me! I blame our oven, I often have to add lots of cooking time, and I’ve even doubled the time for these, but they’re still a little chalky & pasty. I am using canned chickpeas, rinsed and drained and towel dried. When you say “cooked” do you buy dried bulk and cook them first? Any tips would be greatly appreciated, I LOVE the flavor, but feel like I am missing out on the crunch party! Thanks for introducing Frank’s; I have gone through three large bottles since discovering this recipe, its great on popcorn!

  8. How long do these keep? I’d like to double them to have some on hand in the fridge.

    • Unfortunately, they are chewy the next day :-( Perhaps it’s from the lack of oil? I usually make them before I eat them. I’ll play around and see what I can come up with!

  9. Making these for the Pat’s game today! They smell DIVINE while they’re roasting ^_^

  10. DL Reply

    OK, I might just eat the whole batch before my husband gets home for dinner! These are amazing! Thanks!!!

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  12. Tara N Reply

    just quadrupled the recipe. Hope four times the amount of hot sauce isn’t TOO hot but we can’t keep these ‘in stock’. Had to start producing in mass quantities.

    • I make these 4-5 times a week so I hear ya!!! :-)

  13. Katy Reply

    Love the taste! I also could not get a crunchy texture from the can. Any idea on how to make them crispy?

    • Try stirring them every 10 minutes throughout the cooking time and/or adding more time. That should work!!

  14. Nicole Reply

    Where does the ‘ranch’ in the recipe name come in to play? Is it missing from the ingredient list? These look awesome regardless & I can’t wait to make them!

    • The seasonings are “ranch type” seasonings! That’s what it tasted like to me, anyways :-) Hope you enjoy them, they’ve become quite popular!

  15. Pingback: Coconut “Bacon” Roasted Chickpeas | Kid Tested Firefighter Approved

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  17. Kait Reply

    Is the yeast 100% necessary? How does it help?

    • I think it adds more of a crust to the chickpeas but its not necessary if you don’t wish to use it.

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  19. Jack Lecza Reply

    And here I have been using all my chick peas for hummus variations! Tis is awesome, thanks!

    • Lol! Welcome to the world of roasted chickpeas!! :-)

  20. What is nutritional yeast?? Is it the same yeast that you make bread from?

    • Sprouts or Whole Foods sells it in the bulk section, it’s not the same as bread yeast. I order mine on amazon – Kal brand, comes in a tin :-)

  21. Karen Reply

    I love love love this recipe! I had to make a triple batch today in hopes that there might still be some left tomorrow!

  22. Pingback: Inspiration for: Toddler Food: Roasted Chickpeas | mother | worker | chef | wife

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  24. Rozanna S Reply

    Made these yesterday. They were a BIG hit! Cant wait to try some of your other versions!

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