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Chickpeas and Vegetables in Buffalo Sauce
Preheat oven to 250C/480F.
Chop all vegetables to bite size pieces.
Mix chopped vegetables and chickpeas in a medium to large mixing bowl and add olive oil, garlic powder, salt and pepper. Mix well.
Put vegetable mix on a baking sheet lined with parchment paper or lightly greased with oil and bake at 250C/480F for 30-40 minutes. Mix half-way through. (Timing may change based on the temperature of your oven and your altitude. 40 minutes for high altitude.)
About 5-10 minutes before your veggies are done, make your sauce. Heat butter over low heat in a small saucepan and add the hot sauce. Bring to a hot temperature but do NOT boil.
Serve veggies over rice and top with Buffalo sauce. Enjoy!
- Feel free to substitute whatever fresh veggies you have on hand. In addition to those listed I like to use red pepper, cherry tomatoes, and eggplant.
- I use Franks hot sauce. Feel free to use other brands but I recommend adding the hot sauce to the butter little by little and trying as you go until you reach the desired level of spiciness.
- As a great alternative especially if you don't prefer spicy foods, try using our Garlic Lime Aioli instead of the Buffalo sauce.