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Buffalo Chickpeas

Kathy Patalsky
  • 15 minutes
  • Serves 2

INGREDIENTS

1 15 ounce can

of chickpeas, drained and rinsed

2 tsp

extra virgin olive oil

2 tsp

vegan butter (or just use more oil)

1 tbsp

agave or maple syrup

2 tbsp

nutritional yeast

1/4 cup

hot sauce - I used Cholula

Optional adds: smoky paprika, pinch of salt and pepper, cayenne