A simple recipe for roasted buffalo chickpeas, perfect as a plant-based addition to a salad or wrap. The chickpeas are seasoned with olive oil, hot sauce, and smoked paprika, then roasted until crispy.
Preheat oven to 425F. Rinse and pat dry the chickpeas. Add to a bowl and then add oil, paprika, and hot sauce. Coat the chickpeas well. Add to a pan lined with parchment paper and bake for 15 minutes, flipping halfway through. Served here with cucumbers, tomatoes, onions, avocado, and leftover buffalo cashew sauce.
