These Buffalo Ranch Roasted Chickpeas feature classic game day flavors in a healthy snack. Toss them in a salad or eat them as is!
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Chickpeas are also called garbanzo beans, which is what I called them growing up. Most commonly, I see and hear “garbanzo beans” and have never seen a can that says “chickpeas” but we will stick with the “chickpea” naming in this recipe as that is how roasted chickpeas are known. These Buffalo Ranch Roasted Chickpeas are pretty addicting! Leave them out in close proximity and it is easy to just keep snacking on them, so make sure you make a large batch. Especially if you are entertaining!
These Buffalo Ranch Roasted Chickpeas are a great way to get classic game day flavors in a snack that is easy to make and eat. They are also a healthier alternative to many traditional tailgating food recipes. This amount of sauce makes them moderately hot. Kick up the heat level by using either more sauce (but not so much where they become soggy) or adding some cayenne when tossing with the ranch seasoning.
Can I use dried chickpeas/garbanzo beans?
I have not personally tried these with dried beans, but yes, you can. However! You need to cook them first. Do NOT make these with still-dried beans, they will be incredibly hard. You will need to soak the dried beans overnight and cook them before proceeding with the instructions below.
To make Buffalo Ranch Roasted Chickpeas, first drain, rinse and dry the chickpeas. Toss them with some of the buffalo wing sauce and a little sauce. Roast the chickpeas in the oven to dry them out to your desired crunchiness. Then toss them with a touch more sauce if needed and the ranch mix.
- 30 ounces garbanzo beans (also called chickpeas) (2 15-ounce cans)
- 3 Tablespoons buffalo wing sauce (more or less to taste)
- 1/2 teaspoon salt
- 2 teaspoons ranch seasoning mix
- Preheat oven to 350F.
- Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
- Toss the dried chickpeas with the buffalo wing sauce and salt.
- Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
- Bake for 35-40 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
- Put the cooked chickpeas in a small bowl. Add the ranch seasoning and a dash more of the buffalo wing sauce if the beans are dry to help the ranch stick. Toss to coat. Adjust seasoning as desired with any of the spices.