(The ad below will not display on your printed page)
Roasted Buffalo Chickpeas
“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.”
1 tablespoon white vinegar
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt
1 (15 ounce) can no-salt-added chickpeas, rinsed
1Position rack in upper third of oven; preheat to 400°F.
2Combine 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.