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Roasted Buffalo Chickpeas

  • 5 m
  • 35 m
Hilary Meyer
“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


  • 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.
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