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Vegan Crispy Buffalo Chickpeas

Vegan Crispy Buffalo Chickpeas

Vegan crispy buffalo chickpeas with shatter crunch and tangy hot sauce coating, baked not fried. Plant based snack.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz) chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup buffalo hot sauce such as Frank's
  • 2 tbsp vegan butter melted
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar

Method
 

  1. **Dry.** Heat oven to 425F. Drain and rinse chickpeas, then pat dry between two clean kitchen towels for 5 minutes. Rub gently to slip off any loose skins.
  2. **First roast.** Spread chickpeas on a parchment lined sheet pan in a single layer. Roast 25 minutes, shaking the pan halfway, until they look dry and rattle around.
  3. **Season.** Pull the pan out and drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
  4. **Second roast.** Return to the oven for 15 to 20 more minutes until deeply golden and crackly. Watch the last 5 minutes so they do not burn.
  5. **Glaze.** Whisk buffalo sauce, melted vegan butter, maple syrup, and vinegar in a large bowl until silky and emulsified.
  6. **Toss.** Add hot chickpeas to the bowl and toss quickly to coat. Serve immediately for maximum crunch.

Notes

Use canned chickpeas not dried for the best texture. Dried beans turn powdery when over roasted. Pat chickpeas dry for at least 5 minutes between two towels to pull off loose skins. Roast on a rack set inside a sheet pan for airflow on all sides if you have one.