Spicy Buffalo Chickpeas (with Homemade Seasoning)
Print RecipeTossed in a homemade seasoning with no added sugar or artificial flavours, these Spicy Buffalo Chickpeas are a clean and delicious snack and an easy way to spice up simple meals.
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Equipment
- Colander (Strainer)
- Medium Bowl
- Spoon (or Spatula)
- Baking Sheet (10x15)
- Paper Towel (Optional)
Ingredients
- 1 cup Cooked Chickpeas (or 1 can, 398ml )
- 1 tablespoon Extra Virgin Olive Oil (or Pure Avocado Oil)
- ¼ teaspoon Chipotle Powder (Additive-Free)
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- dash of Cayenne Pepper (Ground)
- ¼ teaspoon Ground Turmeric
- dash of Black Pepper
- ½ teaspoon Himalayan salt (or Other Natural Mineral Salt)
Instructions
- First, preheat your oven to 350°F.Drain and rinse the chickpeas well. Then, spread them on a pan to air dry. Alternatively, you can pat them dry with a clean linen cloth or paper towel. Once they are mostly dry, roll them around under the palm of your hand to remove any loose skin. This helps to give the chickpeas a crispier outer crunch when roasting.You can also par-bake them for a fast and easy way to dry them, as I outline in my chili lime chickpeas recipe.
- Once rinsed and dried, place the chickpeas into a bowl. Then, drizzle in the olive oil. Next, stir in the salt and spices. Mix until all ingredients are well-combined and the chickpeas are evenly seasoned.
- Spread the seasoned chickpeas evenly on a baking sheet, making sure they aren't overcrowded. Bake for 25 - 30 minutes, stirring halfway through.If you prefer your chickpeas crunchier, you can bake them for up to 40 minutes, stirring them every 10 - 15 minutes and keeping a close eye to prevent burning.
- Once the chickpeas are roasted to your liking, remove them from the oven and allow them to cool before handling.
- If sealed properly in an airtight container, these roasted chickpeas can last 3 - 4 days at room temperature and up to 7 days in the fridge. Allow the chickpeas to fully cool before sealing. This helps to keep them crisp and free of moisture. I also like to keep mine in glass for the freshest flavour to avoid toxins that can leach from plastic.Especially in warm and humid weather, always watch for mould and discard it if there are any signs of growth, foul smell or discolouration.
- Whether stored in the fridge or at room temperature, these chickpeas will lose their crispness over time. However, they can be re-crisped by popping them in the oven for 10 - 15 minutes at 200°F.
Notes
Pure avocado oil can be used in place of pure extra virgin olive oil.
Omit the cayenne pepper for a milder seasoning. You can also reduce the amount of chipotle powder to further reduce the heat.
Omit the onion powder or ground turmeric if needed. Omitting these two spices will not drastically alter the taste.
Give the chickpeas plenty of space while roasting. Spreading the chickpeas evenly with a generous amount of space helps them achieve an even roast with a crisp outer crunch.
Avoid using too much oil. Too much oil can result in a soggy texture or undesirable flavour. Adding just enough so the chickpeas are thoroughly coated is the trick I use to get the best texture.
Use as a meal topper for a boost of flavour and protein! I love adding these spicy chickpeas to pizza, tacos, salad, rice, quinoa and more.
Nutrition
Serving: 1 Tablespoon | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 0.01g | Vitamin A: 11IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.2mg
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.