Ingredients

The following ingredients have 3 Servings
  • 15 oz can of chickpeas
  • 1 TBSP avocado oil
  • 1/4-1/2 tsp sea salt (to taste)
  • 1/4-1/2 tsp paprika
  • 1/8 tsp turmeric (optional)
  • a pinch of cayenne pepper for extra heat (if desired )
  • 2-3 TBSP Frank's Red Hot sauce ((I used 3 TBSP))
  • 1 TBSP unsalted butter (melted)
  • 5 oz salad greens: arugula + romaine
  • 1 bell pepper (any color chopped)
  • 1-2 cups chopped/sliced tomato
  • plus all your favorite salad toppings and mix-ins - have fun!
  • Ranch
  • Blue Cheese
  • Olive Oil + Vinegar

Instruction

  • Pre-heat oven to 400 degrees F.
  • Drain the chickpeas in a colander or sieve and rinse well.
  • Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.
  • Toss the chickpeas with oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.  
  • Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan at the 10 minute mark for even crispiness.
  • While your chickpeas roast, prep your leafy green salads and load them up with all your favorite veggies.
  • Snag your chickpeas from the oven and, while still hot, add them to a bowl with your paprika (I used regular, not smoked, for this one) and turmeric (optional but delicious!) and if you'd like some extra heat, you can add a little cayenne pepper to the mix too. Toss/mix to coat.
  • Whisk melted butter and hot sauce together and pour over chickpeas. Mix until coated. 
  • Taste and adjust as needed. This is the part where I start eating the entire thing of buffalo chickpeas with a spoon. Oops.
  • Pour your saucy and scrumptious chickpeas over the salad, drizzle on your choice of dressing, and dig in!