Roasted Buffalo Chickpeas
Recipe: https://recipestripper.com/recipes/b95c859a-3467-4399-84d6-18919170c199
Original source: https://www.eatingwell.com/recipe/261763/roasted-buffalo-chickpeas/
Archived source: https://web.archive.org/web/20250613171124id_/https://www.eatingwell.com/recipe/261763/roasted-buffalo-chickpeas/ (captured 2025-06-13T17:11:24.000Z)
Recipe image: https://www.eatingwell.com/thmb/Edxli_3KfbmfchK1oT9w73o36ck=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4589992-6cce3d81558e4d6988962d693ef5af99.jpg

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.
Yield: 4
Prep time: PT5M
Total time: PT35M

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
1. Position rack in upper third of oven; preheat to 400 degrees 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.