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It’s been a solid week for Hell Yes It’s Vegan. I am at the three week mark of this blog and I feel like I’ve got the hang of my recipe pipeline. I have some really great stuff in the works and I can’t wait for you, readers, to see what I’ve been up to! I am also on track to hit 1k insta followers this week, which by the way, if you aren’t following me, you can right here!
Things are also coming together on the photography front as well. My boyfriend, Kyle, is really good at concert photography and with his help in teaching me the ways around a DSLR, I’ll be posting those soon. I feel like the past three weeks have been jam packed full of learning and developing a flow. I assume I’ll always be learning to some extent when it comes to this stuff, but hopefully the curves won’t be as big.
I also got approved by Google Adsense today to run ads on my website! This is a big win since I definitely need a little income to keep this project sustainable. I am still going through the ad types, approving, and disapproving content, and learning about their platform. It seems like it’s going to be a monster to manage, but I think I’m up for the challenge. There are SO many bad ads out there!
It’s quiet here tonight. Kyle is shooting a show at The Van Buren, and I’m trying to figure out if I should go out. I like to take advantage of the opportunity when Kyle isn’t home to do something social, but I DJed last night and DJ again tomorrow morning so part of me just wants to stay at home so I don’t have to talk to anybody.
Anyways, back to food! Chickpeas are great. From hummus to chickpea salad sandwiches, you really can’t go wrong. I used to see all these photos of chickpeas plain on salad and would cringe because I’m a big texture person and it just seemed wrong to do that. I get it though, they’re an awesome source of protein and help fill you up! But we can meet in the middle here. What if they’re crunchy instead? Yes please!
My old coworker and dear friend Sarah actually introduced me to crunchy chickpeas. When I’m in a pinch and need some extra protein for the salads I make at my day job, I can just pop on over to Sprouts (I work next door to one!) and pick up a bag. These little guys are great on salads or by themselves and there are tons of brands emerging all the time so there is almost always a flavor or two on sale.
I wanted to make a flavor with buffalo sauce, but I kept finding the sauce would rehydrate the chickpeas and I had a hard time drying them out again. Hence the spiced part of the recipe over using plain buffalo sauce. Thankfully the spices are pretty common. If you cook semi-frequently you should have all these on-hand making these crunchy pieces affordable too!
If you try this recipe, let me know! Leave a comment or tag me at #hellyesitsvegan on Instagram. Cheers!
Buffalo Spiced Crunchy Chickpeas
- baking sheet
- mixing bowl
- Drain and rinse the chickpeas. Place in a bowl with the white vinegar. Let soak for 2 hours.
- Strain the chickpeas out of the vinegar. Save the vinegar for something else like pickles!
- Preheat oven to 375 degrees and spread the chickpeas evenly on a baking sheet. Bake for 45 minutes flipping the chickpeas every 10-15 minutes to make sure they cook evenly and don’t stick to the pan.
- In a medium mixing bowl, stir the chickpeas, butter, and spices until evenly combined.
- Pour the chickpeas back onto the baking sheet and bake for an additional 10 minutes