{"id":826,"date":"2020-08-20T19:50:03","date_gmt":"2020-08-20T23:50:03","guid":{"rendered":"https:\/\/jensveganeats.com\/?p=826"},"modified":"2022-04-14T16:44:37","modified_gmt":"2022-04-14T20:44:37","slug":"buffalo-chickpeas-air-fried","status":"publish","type":"post","link":"https:\/\/jensveganeats.com\/buffalo-chickpeas-air-fried\/","title":{"rendered":"Buffalo Chickpeas (Air Fried)"},"content":{"rendered":"\n

Buffalo Chickpeas (Air Fried) :: Just because I could never wrap my head around eating chicken wings back in my meat eating days, doesn’t mean I didn’t appreciate the flavor of the Buffalo Sauce. \ud83d\ude09<\/p>\n\n\n\n

Over the past 8 years of being Vegan, I have made my fair share of Buffalo flavored items–cauliflower wings, buffalo chickpea dip and I’ve smothered vegan meat products in it. Now, while I thoroughly have enjoyed all of those, each of them is either a little more work than I want to do or isn’t very healthy. I say all of this because ‘this’ recipe is quick, easy and oil-free with ONLY 4 ingredients.<\/p>\n\n\n\n

Easy and Unprocessed<\/h4>\n\n\n\n

Chickpeas: <\/b>aka Garbanzo Beans. Low Fat\/High Protein. Chickpeas is one of the most versatile beans in my opinion. You have so many options like the most obvious being Hummus but also Falafel, a topping in Salads, Chicken-Less Chickpea Salad<\/a> (sandwiches or wraps), Chickpea Peanut Butter Cookies, Chana Masala<\/a>, Roasted and like in this recipe, Air Fried!<\/p>\n\n\n\n

Frank’s RedHot Origina<\/b>l: <\/strong>Frank’s<\/a> is the only sauce I use when making Buffalo flavored food. I think it is the most common sauce for this reason but I also like the ingredient list of the Original sauce. It’s simple–aged cayenne red peppers, distilled vinegar, water, salt and garlic powder. <\/p>\n\n\n\n

Nutritional Yeast: <\/strong>If you are new to veganism or plant based eating, welcome! And welcome to Nutritional Yeast; commonly known as Nooch. I say welcome because pre-vegan me had NEVER heard of Nutritional Yeast. Current vegan me, uses it all. of. the. time. It is dry and flaky with a cheesy\/nutty flavor. Nooch makes its way through the vegan recipe world–most commonly used in Vegan Cheese sauces like I did in my Breakfast Tater Tot Casserole<\/a> or on my Dehydrated Cheesy Kale Chips<\/a>. <\/p>\n\n\n\n

Garlic Powder: <\/strong>Simple enough, we need a little garlic powder. <\/p>\n\n\n\n

How do we make them? <\/h4>\n\n\n\n

Air Fried Instructions<\/strong><\/p>\n\n\n\n

1<\/strong>. First, drain and rinse your chickpeas (if canned)
2<\/strong>. Place them in a bowl or dish. Use a towel or paper towel to dry them off. The skins of the chickpeas will come off a bit. I keep them in the mix since they crisp up too.
3<\/strong>. In a small bowl, mix together Nutritional Yeast, Frank’s RedHot Original and Garlic Powder.
4<\/strong>. Pour on top of the chickpeas. Stir around until all chickpeas are covered.<\/p>\n\n\n\n

\"Dry<\/figure>\n\n\n\n

5<\/strong>. Pour the chickpea mixture into your air fryer basket. 375 degrees for 17-20 minutes. Shake half-way thru. You may need a spatula to shake everything loose half way. Shake again when they’re done. <\/p>\n\n\n\n

Serve immediately to ensure maximum crunch.<\/p>\n\n\n\n

\"Assemble
Buffalo Chickpea Salad with Blue-Less Cheese Sauce<\/figcaption><\/figure>\n\n\n\n

What do you do with your Buffalo Chickpeas?<\/h4>\n\n\n\n