1. Preheat oven to 200*C (400*F) Line a baking tray with baking paper and set out three bowls.

2. In the first bowl, add ½ cup all-purpose flour and salt and pepper.

3. In the second bowl, combine ½ cup milk, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard and 2 tbsp hot sauce.

4. In the third bowl, combine 1 cup breadcrumbs, 1 tsp paprika and 1 tsp garlic powder.

5. Working in small batches, add a handful of chickpeas into the 1st bowl of flour mixture. Coat & shake off excess flour.

6. Place chickpeas onto a large slotted spoon. Dip spoon into the second bowl (of milk), coating them all evenly and allowing excess milk to drip off.

7.Finally, lay the chickpeas onto the third bowl (of breadcrumbs). Coat them in crumb and place on the baking tray.

8. Work through this flow until all chickpeas are coated. Give enough room between chickpeas so they aren’t touching and can crisp up when cooking. Spray a light coat of oil (1 tbsp) over the top. *lightly drizzle or brush the oil if you don’t have a spray can/bottle.

9. Bake at 200*C (400*F) for 10 minutes, shaking the pan halfway through so they bake evenly.

10. Mix ½ cup hot sauce, 2 tbsp coconut oil, 1 tbsp dijon mustard and a sprinkle of garlic powder together for an extra hot dipping sauce.

Per 100g
Calories – 300kcal (1255kJ)
Protein: 12g
Carbohydrates: 51.2g
Fat: 6.7g

Protein packed

These buffalo chickpeas are a great post-workout snack as they are perfect for replenishing your carb stores and have a good dose of protein, with one cup providing around 12g. After a tough workout, we require both of these macronutrients to feed our muscles and assist in the repair and regeneration of new muscle fibres. Another benefit of consuming chickpeas is their valuable source of fibre, specifically soluble fibre, which promotes a healthy digestive system, reduces inflammation and helps to lower cholesterol. It seems a little chickpea can go a long way!