Buffalo Skillet Chickpeas


This post has been long promised to several people. Skillet chickpeas are a staple in my kitchen. They’re quick, easy, delicious and, most importantly, full of yummy protein goodness!

You will need:

  • 1 8 oz can of chickpeas/garbanzo beans
  • 1/4-1/2 c hot sauce (I use Franks but you can use your favorite)
  • Vegan parmesan (optional)
  • Fresh chives (optional)


Drain your chickpeas and add the hot sauce. You can do this right in the can, in a bowl, whatever.


Put a small fry pan, skillet, or your other favorite shallow flat-bottomed cooking vessel over medium heat.

When it comes to temp, add your chickpea hot sauce goodness.


Let it cook. Let it sit there for anywhere from 5-10 minutes. The hot sauce will absorb into the chickpeas, the chickpeas will cook to a glorious tenderness, and you’ll get this wonderful sauce from the extra hot sauce. BE WARNED the longer you cook the chickpeas, the more potent the sauce will get. I do spicy food on the regular and 10 minutes on a lower heat setting is basically too hot for me to handle. So proceed accordingly.

When everything is absorbed and delicious, transfer your quick and easy lunch into a bowl. You can top with the vegan parmesan and fresh chives, can serve over garlic bread, or basically anything else you can come up with.


7 thoughts on “Buffalo Skillet Chickpeas

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