These Buffalo Hot Sauce Roasted Chickpeas are going to change the way you think about roasted chickpeas! While making a chickpea salad for lunch this week I set aside some chickpeas to roast. Usually, I do plain salt and olive oil because I’m a sodium fiend at times. However, the hot sauce was out on the counter from the buffalo shrimp I had made the day before.I don’t understand my love affair with hot sauce, I really don’t. I am not a fan of really spicy foods, though you will find me trying them out from time to time. I always think that too much heat can annihilate the flavor of a dish, obliterating any nuances that you might taste otherwise and just making your eyes and nose water in the process.
Hot sauce, however, is one of my favorite flavors in the world and it’s the actual flavor that I love and crave. I can do without the heat (I know, I know, it’s HOT sauce) but I’ll take the heat with the flavor.
How to Make Roasted Chickpeas
- Heat the oven to 400°F.
- Place the chickpeas in a large bowl and toss with the olive oil until evenly coated.
- Spread the chickpeas in an even layer on a large-rimmed baking sheet and bake until they crisp around 30 minutes.
- Remove the tray from the oven and pour approximately 2 tbsp of hot sauce onto the chickpeas; stir to coat.
- Place back into the oven for 3-4 minutes until the hot sauce has dried.
- Repeat with another 2 applications of hot sauce or until the desired flavor has been reached.
- Sprinkle with salt to taste.
Tips and Tricks for Roasting Chickpeas
- The secret to the flavor is several applications of the sauce, then subsequently returning it to the oven to bake the sauce dry. Three seemed to be the magical number for flavor when I baked these up.
- You really need to make sure that the chickpeas are really dried out before you take them out of the oven. If you don’t, that’s when the chickpeas end up being chewy and not crispy.
- You don’t have to make these with the hot sauce, you can just make them plain with olive oil and salt!
How Long Do Cooked Chickpeas Last?
These roasted chickpeas will last for 3-4 days in a closed bag or container at room temperature.
Baked Chickpeas
You want to make sure that the chickpeas don’t stick to the baking sheets, and you can use parchment paper if you like BUT I find that the metal straight on the chickpeas helps crisp them up better than using parchment paper. The less oil you add, the better the baked chickpeas will be.
You will also notice that I bake these as PLAIN as can be before I add the hot sauce. When you bake chickpeas as plain as possible, with as little oil as possible, they crisp up a lot better. So are you a hot sauce fan? Yay or nay? Let me know if you give these a whirl!
Love you more than hot sauce,
Karlynn
Buffalo Hot Sauce Roasted Chickpeas
Ingredients
- one 28 ounces can chickpeas rinsed and well-drained
- 1 tablespoon olive oil
- 6-8 tablespoons of buffalo hot sauce I love Frank’s
- fine sea salt
Instructions
- Heat the oven to 400°F.
- Place the chickpeas in a large bowl and toss with the olive oil until evenly coated.
- Spread the chickpeas in an even layer on a large rimmed baking sheet and bake until they crisp, around 30 minutes.
- Remove the tray from the oven and pour approximately 2 tbsp of hot sauce onto the chickpeas; stir to coat.
- Place back into the oven for 3-4 minutes until the hot sauce has dried.
- Repeat with another 2 applications of hot sauce or until the desired flavor has been reached.
- Sprinkle with salt to taste.
Notes
Nutrition
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charlotte says
These are soooo good! This is now my all time favorite snack. Can’t go wrong with Franks!
Cassie says
I make this recipe repeatedly. I love it!!!
Ross Bellwood says
Love it, Love it, Love it!
Ross Bellwood says
I will make a small adjustment; dried chick peas and pink salt!
Debbie Robinson Woloshyn says
Must try this! My husband puts that sh$t on everything! lol
The Kitchen Magpie says
That’s because it’s gooooood on everything!
Jenna Ledrew says
mmmm sounds delicious!!
The Kitchen Magpie says
They are super hot n tasty!
Mommom Holly says
Do you think using parchment paper would make a difference ( cutting out the oil? )
I am also a fan of FRANK’S! – my daughter turned me on to that brand for her buffalo chicken dip.
Might I suggest using Bulls Bay smoked sea salt? – ck out Bulls Bay, you’ll love their product!!!
Carla Armstrong says
These are so good. I have nice tzatziki to cool things down.
Kitty Lindy says
I have been dying to make these!!! Roasting as I type. Has anyone used sriracha instead of Frank’s?! I love both and may do a little of each to see which way I prefer!
The Kitchen Magpie says
Glad you liked them!
The Kitchen Magpie says
And then of course, you have to cook the chickpeas before you roast them. Again..not so easy and it’s time consuming.
The Kitchen Magpie says
CRUNCH! The secret is to try and bake them with NO oil, no salt, nothing. Flavoring should go on last. Bake them until they are crunchy and then add the other stuff. Another trick is to use dried then rehydrated chick peas, but most people don’t have the patience to rehydrate overnight.
Melanie Harmsma says
Do they crunch or crumble or squish?
A Girl Needs a Name says
These look really, really, yummy!
I like the extra bean recipes lately 🙂
thekitchenmagpie says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/15432057/" ns="true">A Girl Needs a Name Oh, there’s more on the way…Mike’s so happy. LMAO!