Fun fact : I never even ate a chickpea for the first 28 years of my life. A few years ago, when we started cutting back on meat, I gave them a shot and never looked back. I use them as a swap for desserts, I love them in a cold bean salad, but I literally dream about crispy chickpeas! I’ve tried them a bunch of different ways, but buffalo is a favorite. One of my go to lunches is a salad topped with buffalo chickpeas!
I used to make these with parmesan cheese, but now I use nutritional yeast to keep it dairy free. I alternate back and forth; they’re delicious both ways!
Crispy Buffalo Chickpeas
WHAT YOU NEED
1 Can chickpeas, rinsed and drained
1/4 cup hot sauce
2 TBSP nutritional yeast (you can also use grated parm)
1 TBSP garlic powder
1 TSP onion powder
HOW TO MAKE
Preheat oven to 425 degrees. Top chickpeas with hot sauce and drain again to remove any excess liquid. Mix together nutritional yeast (or cheese), garlic powder and onion powder. Pour chickpeas onto a prepared baking sheet. Bake for 10-15 minutes, until crispy. Top on salads, rice, eat as a side, or on their own as a snack!