Buffalo Chickpeas Recipe
These buffalo chickpeas are spicy, buttery, and full of bold flavor. Made with a quick homemade vegan buffalo sauce, this easy plant-based protein is perfect for rice bowls, wraps, salads, or meal prep.
Serving Size 4
Ingredients
- 1 ½ cups chickpeas cooked, drained, and rinsed
- ½ cup plant-based butter
- ½ cup hot sauce vinegar-based, Frank’s style works best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon maple syrup
Instructions
- Warm the chickpeas in a medium skillet over medium to medium-low heat.
- Meanwhile, heat a small saucepan over medium heat.
- Add the plant-based butter and let it melt completely.
- Once melted, add the hot sauce, garlic powder, onion powder, paprika, and maple syrup.
- Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce is smooth and well combined.
- Add the sauce to the chickpeas and stir until they are fully coated in the buffalo sauce.
- Remove from heat and serve right away, or let cool before storing.
Notes
Use cooked chickpeas. Canned chickpeas work well, just drain and rinse them first.
Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
