Recipe: Spicy Buffalo-Style Chickpeas (Plant Based, Oil-Free, Vegan)

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Brian has been getting creative since we are home ALL THE TIME now. He started making these buffalo-style chickpeas using a powdered hot sauce seasoning I had bought a while ago at Aldi. It is very similar to this Frank’s RedHot Seasoning we found on Amazon.

The only problem was, when Brian went to make this recipe, we realized just how much sodium was in the seasoning mix. So I challenged him to create something that tasted similar but cut way back on the sodium. And I have to admit, he succeeded on the first try!

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For this variation, he used Tabasco sauce for a nice spicy kick, along with some Liquid Aminos, nutritional yeast, paprika, garlic powder and onion powder.

That being said, if you aren’t worried about sodium, you can also make these using one tablespoon of Frank’s RedHot Seasoning, two tablespoons of nutritional yeast and a teaspoon of Liquid Aminos. But I really enjoy the recipe Brian put together below!

They turn out sort of crispy and packed with flavor! Check out the video here and get the full recipe below.

Spicy Buffalo-Style Chickpeas

Ingredients

  • – 1 x 15.5 oz can chickpeas, drained and rinsed (no salt added if possible)
  • – 2 tsp Tabasco sauce
  • – 1 tsp Bragg’s Liquid Aminos (or sub low sodium soy sauce)
  • – 1/4 tsp garlic powder
  • – 1/4 tsp onion powder
  • – 1/2 tsp paprika
  • – 2 Tbsp nutritional yeast

Directions

  1. Drain and rinse the chickpeas. Gently pat with a paper towel to remove excess moisture.
  2. Add chickpeas to a mixing bowl and add in the Tabasco sauce and Liquid Aminos. Stir to coat.
  3. Add remaining ingredients and stir until chickpeas are evenly coated.
  4. For AIR FRYER: Spread chickpeas out into a single layer on air fryer tray. Cook at 400°F for 14 minutes, stirring/shaking every 5 minutes. For OVEN: Spread onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 375°F for 20 to 30 minutes, stirring halfway through, until desired texture is reached.
  5. Enjoy! Store extras in the refrigerator.


Our favorite way to eat these (other than by the handful) is on a nice salad with iceberg lettuce, celery, carrots, red onion, zucchini and a scoop of our Super Smoky Hummus.

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Ninja Foodi 8-in-1 Digital, Toaster, Air Fryer
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11 Responses to Recipe: Spicy Buffalo-Style Chickpeas (Plant Based, Oil-Free, Vegan)

  1. Jennifer says:

    This is my favorite recipe of yours yet! It is so flavorful and really satisfies that need for some crunch. The only sub I made was for Frank’s Buffalo sauce instead of the Tabasco because it’s what i had on hand. Thank you!

  2. Sapphires Rage says:

    Are these crunchy? I have never tried these roasted. They sure look good. Thanks for the recipe!!

  3. BonnieB aka AmpuTeeHee says:

    Hey y’all! Love you guys! 🙂
    Like you, I recently bought dry garbanzos in bulk. Cooked them up in the InstantPot following your video the other day (so perfect!!). But I’m using my food scale to measure out 15.5 oz of cooked beans and it seems like…so much more?? Am I tripping out? LOL Wondering if/how y’all have adjusted proportions.
    Also…I’m thinking about how much water I use to IP the beans to still get decent aquafaba. If you have thoughts about that, I’d love to know! 💗

    • In general, I find that about 16oz of dry beans equals the same amount as about 4 cans of beans. For garbanzo beans, I usually measure out 3 cups of beans and fill our 6-quart Instant Pot with water up to the halfway line in the pot. I cook for 45 minutes on high pressure and it turns out perfect! I strain out the aquafaba and save it in mason jars.

  4. Mandy says:

    Just made these
    Loved them thanks !
    Used my crisper tray in regular oven.
    Delicious
    Adding to cooking rotation

  5. Lauren says:

    Just made these. Yummy! We almost are all of them just snacking. I did 30min and like that level of chew/crunch. Thanks!

  6. Scott says:

    Awesome idea!!! I too am all about the garbanzo beans these days.

  7. Anne says:

    Have you tried these? https://www.forksoverknives.com/recipes/vegan-snacks-appetizers/crispy-buffalo-cauliflower-bites/

    I’m pretty sure you can make this even better.

    (I’m a wholefoods plant strong curious person at the moment 😉 )

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