1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 cup cherry tomatoes, halved
1 teaspoon dried parsley
1 teaspoon crushed red pepper
1 teaspoon turmeric powder
Half a teaspoon of cumin
Half a teaspoon of garlic powder
1½ teaspoons salt, divided
1¼ teaspoons black pepper, divided
2 cups buffalo sauce
1 bunch of pitchers
Optional creamy vegan salad dressing for topping