Roasted Buffalo Chickpeas

Roasted Buffalo Chickpeas

1 Review
From:, November 2017

Soaking chickpeas in vinegary hot sauce gives them a mouthwatering tang before they crisp up in the oven. The result? An addictively crunchy snack that's actually good for you.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon white vinegar
  • ½ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon salt
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed


  • Prep

  • Ready In

  1. Position rack in upper third of oven; preheat to 400°F.
  2. Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes. Let cool on the pan for 30 minutes; the chickpeas will crisp as they cool.
  • To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400°F for 5 to 10 minutes.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 109 calories; 1 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 6 g protein; 0 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 1 mg iron; 162 mg sodium; 187 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ lean protein

Reviews 1

December 06, 2017
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By: Sophie Johnson
Putting them in the oven a couple days later crisped them up again nicely.
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