Buffalo Chickpeas
This simple Buffalo Chickpeas recipe is protein-packed, gluten-free, and ready in 15 minutes or less. A perfect low-cost addition to your weeknight dinner or lunch.
Servings: 5
Calories: 219kcal
Ingredients
- 15 ounces chickpeas canned, drained and rinsed
- ¼ cup tahini
- 2 tablespoons hot sauce
- 1 tablespoon plus 1 teaspoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons maple syrup
- ¼ teaspoon smoked paprika
- Salt to taste
Instructions
- Make the buffalo sauce: Mix the tahini, hot sauce, tamari, apple cider vinegar, maple syrup, and smoked paprika in a medium bowl. Add ¼ cup water and stir until fully incorporated.
- Heat the chickpeas and sauce: Transfer the chickpeas to a medium skillet. Cook them over medium-high heat for about 4 minutes, or until warmed through. Reduce the heat to medium-low, add the buffalo sauce and cook for about 2 minutes more, or until warmed through, stirring frequently.
Video
Notes
Notes:
- For gluten-free, use gluten-free tamari. Read all labels.
- Chickpeas: Substitute canned chickpeas with 1 ½ cups cooked.
- Serving suggestions: Make a wrap, stuffed flatbread, or salad with the Buffalo-style chickpeas, cucumbers, and yogurt dressing. Add chopped lettuce, red onion, and other desired toppings or fillings.
- Tahini: Substitute with smooth cashew or almond butter. You may need to add more water to thin the sauce.
Nutrition
Calories: 219kcal | Carbohydrates: 28g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 210mg | Potassium: 331mg | Fiber: 7g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg
