Baked Buffalo Chickpea Bites
These Baked Buffalo Chickpea Bites are made with just 6 simple ingredients. They’re naturally vegan and gluten-free, and they’re only 55 calories per bite!
Did you know that 2016 is the International Year of Pulses?
Or are you wondering what the heck a pulse is?
It’s okay, I was right there with you. I had no clue what they were until I read about them on another food blog a few months ago. It’s basically just another word for legumes, or crops that are harvested solely for grain. Examples of these include lentils, peas, beans and, you guessed it, chickpeas! :)
The Food and Agriculture Organization of the United Nations declared 2016 the year of pulses to help spread awareness of the nutritional benefits as a part of sustainable food production.
Not only are they recommended as a part of a healthy diet to address obesity and help prevent and manage chronic diseases such as diabetes, heart conditions, and cancer; but growing them actually contributes to increased soil fertility which has a positive effect on the environment. It’s a win-win situation.
Any of my regular readers know that I have a strong love for legumes. They’re my go-to source of protein and I can always count on them leaving me feeling satisfied for hours, thanks to the complex carbohydrates.
With football food on the brain because of recent upcoming events, I wanted to make something suitable for vegetarians that also provides a hefty source of fiber and protein. Because as much as I enjoy snacking on veggie trays, sometimes I need a little more substance!
Luckily, these Baked Buffalo Chickpea Bites are just as filling as they are delicious. They’re made with only 6 ingredients and thanks to a food processor, they’re super easy to throw together.
Plus they’re entirely plant-based, oil-free, and nut-free so virtually everyone can eat them.
Surprisingly enough, they’re not all that spicy either. The outcome will likely depend on what kind of hot sauce you use, but the jalapeno flavored sauce that I used from Whole Foods made for a very mild heat.
Actually, Brandon was complaining that he wanted them spicier, but I have to create my recipes to please the masses and I know a lot of you (including me!) don’t like to burn your face off when you eat. So mild it is, even for my Branmuffin.
I whipped up a vegan cashew-based ranch dressing (which I listed how to make in the notes) to serve them with but you can always use store-bought if you’re short on time.
If you get a chance to try them please let me know by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! Cheers to pulses!!
2 large carrots, roughly chopped
1/2 cup rolled oats
2-3 garlic cloves, depending on size
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup diced green onions
1/4 cup hot sauce + a few tablespoons for coating
1/2 teaspoon fine sea salt & pepper
- In a food processor, combine the carrots, oats, and garlic then blend for 30 seconds, or until finely chopped. Transfer the mixture to a large bowl and set aside.
- Next add the chickpeas to the food processor and blend for 15 seconds, until finely chopped (as pictured above). You should be able to press the chopped chickpeas in between your fingers and have them stick together like a dough. Transfer them to the bowl with the oat mixture.
- Add the remaining ingredients to the bowl with chickpeas and stir everything together until well-combined. Line a baking sheet with parchment paper and lightly grease or spray with high heat oil. Scoop out roughly one large tablespoon of the mixture at a time. Use your hands to roll it into a ball then place it on the baking sheet. The dough should make approximately 14 bites. Transfer the baking sheet to the refrigerator and then preheat the oven to 375°F.
- Remove the bites from the refrigerator and lightly brush the edges with a little more hot sauce. Transfer them to the oven and cook for 25-30 minutes, until firm and lightly golden on the outside. Allow to cool for a few minutes, then poke with toothpicks and carefully transfer them to a plate. Serve with vegan ranch* or blue cheese dressing and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
*To make vegan cashew ranch dressing, soak 1 cup cashews in a large bowl covered with water for up to 8 hours, or overnight. Rinse and place them in a food processor with juice of 2 lemons (approx. 1/4 cup), 1 tablespoon white vinegar, 1/2 cup water, 1 teaspoon garlic salt, 1 teaspoon onion powder, 1/2 teaspoon mustard powder, and 1 teaspoon dried dill. Blend on high until smooth. Add water or more vinegar to thin as needed.