Roasted Buffalo Chickpea Salad
Ingredients
- 15 ounce can of chickpeas
- 1 tbsp olive oil
- 1/4 cup hot sauce
- 1 tsp smoked paprika (can omit)
Preparation
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
