These roasted buffalo chickpeas are great on top of this salad, thrown into a tacos, or just great on their own! I love making this buffalo chickpea salad for an easy 20 minute meal or for a vegan meal prep for the week! I think the chickpeas pair well with a bunch of veggies or just a few. They have a lot of flavor so you could just toss them on a bed of greens with a dressing! You can’t go wrong!
Recipe Tips:
I like to pat the chickpeas dry before roasting them. I think it allows them to get crispier! I also like to do that with tofu. Skipping that step is definitely fine if you’re in a time crunch but it does help with the crisp factor.
For the vegan butter, I like Kite Hill vegan butter! It melts well + tastes super good. You can replace with coconut oil but I like the taste of butter better!
What You Need For This Recipe:
Chickpeas (garbanzo beans)
Hot Sauce
Vegan Butter
Olive Oil
Garlic Powder
Salt
Parchment Paper
Other Healthy Recipes:
Buffalo Chickpea Salad
Buffalo Chickpea Salad. Vegan, gluten free, and super easy! A great 20 minute meal or a great easy meal prep for the week.
Ingredients
- 1 15 ounce can chickpeas (garbanzo beans)
- 1 tbsp olive oil
- 1/4 cup hot sauce
- 1 tbsp melted vegan butter
- Salt
- 1 tsp garlic powder
Method
- Rinse the chickpeas and pat dry
- Add to a bowl
- Add 1 tbsp olive oil to chickpeas + sprinkle with a little salt
- Mix together
- Line a pan with parchment paper
- Add the chickpeas and spread out
- Bake at 425F for 15 minutes
- In a small bowl, mix together the hot sauce, melted vegan butter, salt, and garlic powder
- Then pour over the chickpeas when they’re done
- Bake for 5-7 more minutes
- Remove!
- I added chopped red onion, tomatoes, avocado, and cauliflower rice. Pair with whatever dressing you want!
