Buffalo Chickpeas

Buffalo chickpeas is one of my favourite quick and easy vegan meal preps. If you have a can of chickpeas and some hot sauce, you can make this! They go great in wraps, sandwiches, or even just on their own. They are pictured here on my low carb coconut flour wraps (you can find the recipe by searching on the blog for “coconut tortillas”).

Buffalo Chickpeas

Recipe

Ingredients

• 2 cans of chickpeas, rinsed and drained

• 1/2 cup Frank’s Buffalo hot sauce

• 1/2 cup salsa (or tomato sauce)

• 3 tbsp balsamic vinegar

• 1/2 onion, diced

• 1-2 red bell peppers, diced

• 3 cloves garlic, minced

• 2 tbsp chili garlic sauce

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp paprika

• 1/4 cup nutritional yeast (optional)

Steps

1. Sauté the onion in olive oil until tender (~5 min). Add the bell pepper and continue to cook. Add the garlic and chilli garlic sauce, and cook for another 30 seconds.

2. Add the chickpeas, hot sauce, salsa, and balsamic vinegar and mix.

3. Let mixture simmer for 10-15 minutes, adding in the salt, pepper, nutritional yeast and paprika.

4. Mash the softened chickpeas with a fork, or blend partially with an immersion blender.

5. Adjust spiciness to taste, and serve in a wrap or sandwich .