Clean recipe · eatingwell.com
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.
Original recipe: eatingwell.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Total:
- 35 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
:max_bytes(150000):strip_icc()/4589992-6cce3d81558e4d6988962d693ef5af99.jpg)
Ingredients
- 1 tablespoon white vinegar
- 0.5 teaspoon cayenne pepper, or to taste
- 0.25 teaspoon salt
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
Instructions
- Position rack in upper third of oven; preheat to 400 degrees F.
- 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.