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Buffalo Chickpeas
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5 from 1 vote

Buffalo Hot Sauce Chickpeas

These buffalo hot sauce chickpeas are tangy, rich and really bring the heat. 100% vegan and perfect over salads, in wraps, bowls or on their own.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword chickpeas, hotsauce, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients

  • 1 14oz can chickpeas drained and rinsed
  • 2 tbsp vegan butter or coconut oil
  • ⅓ cup hot sauce I used Frank's Redhot Original
  • ¼ tsp garlic powder
  • pinch of salt
  • 1 tbsp green onions optional / / garnish

Instructions

  • Place drained and rinsed chickpeas on a layer of paper towel to dry them out.
  • Meanwhile, heat a large cast-iron skillet over medium heat.
  • Once the skillet is hot, add the vegan butter, hot sauce, garlic powder and a pinch of salt. Stir until well combined.
  • Add the chickpeas and coat them with the sauce.
  • Cook the chickpeas for about 10 minutes, or until some begin to brown slightly and most of the sauce has been absorbed.
  • Remove from heat, season with more salt to taste and garnish with green onions if desired.
  • Let cool slightly and enjoy.

Notes

Storage: these chickpeas keep well in the fridge for up to 4 days.