Step 1

If using canned chickpeas, drain and rinse them.

Step 2

In a pan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until it becomes translucent. Add the cooked chickpeas to the pan and let them cook for a few minutes until they start to get a little crispy.

Step 3

In a bowl, mix together the hot sauce, tomato paste, smoked paprika, garlic powder, salt, and black pepper. Pour this buffalo sauce mix over the chickpeas in the pan.

Step 4

Stir the chickpeas so they're evenly coated with the buffalo sauce. Let the chickpeas cook in the sauce for about 5-7 minutes. If the sauce gets too thick, add a little water to adjust the texture. Once the sauce is heated through and the chickpeas are nicely coated, turn off the heat.

Step 5

Stir in the coconut yogurt for creaminess.

Step 6

Sprinkle some fresh coriander on top for added flavor. Drizzle a bit of balsamic glaze over the chickpeas for an extra flavor boost if desired.

Step 7

Serve the buffalo chickpeas hot as a delicious and spicy snack or side dish or as a topping for salads, roasted potatoes or rice bowls.