Spicy sriracha sauce makes these 30-minute & 6-ingredient Roasted Sriracha Chickpeas the best vegan & gluten-free snack or topping to any meal.
How to make crispy roasted chickpeas
There are A LOT of recipes out there for baked chickpeas. However, I am here to tell you that after testing this recipe over YEARS, this is truly the best way to roast chickpeas so they are perfectly crispy on the outside, but still slightly soft in the center.
Ingredients:
- 2 cans chickpeas
- Sriracha ( I use Fix hot sauce, but any brand should work)
- Garlic powder
- Salt
- Neutral oil
- Optional- cilantro as a fresh topping!
Make sure chickpeas are rinsed and completely dry
I can't stress this step enough. If you don't wipe the chickpeas until they are COMPLETELY dry, they just won't crisp the same. Keeping that water on essentially "steams" them vs. roasting them.
On that note, while you can remove the garbanzo bean skins, I actually never do. I find it time-consuming and these chickpeas still roast perfectly with the skin on.
Use a little oil, but not too much
Without some oil, I've found that the chickpeas get a little too dry and are more susceptible to burning. If you are really strict about staying oil-free, you can omit it, but the chickpeas may end up slightly more charred.
It's also really important to use an oil with a high smoke point. I used avocado oil, but sunflower, grapeseed, or vegetable oil all work well.
Always use parchment paper
Using parchment paper helps the chickpeas cook more evenly! I use If You Care parchment paper since it's compostable and can't recommend it enough.
Stir halfway through
To cook the chickpeas evenly, gently stir them at the 15-minute mark. If you forget to do this, the chickpeas will still turn out wonderful, but it helps them cook evenly.
Bake at 375F
I've tried 350F and I've tried roasting at 400F. I can solidly say that, for whatever reason, 375F is where the magic happens for these crispy baked chickpeas.
FAQ & Tips:
While these chickpeas are great as a snack, here are a few of my favorite ways to enjoy them:
- Make a creamy Roasted Carrot & Cauliflower Soup and add these as a crunchy topping!
- Add them as a filling to Edamame Hummus Veggie Wraps to add in more protein & a yummy crunch.
- Add them to grains bowls like this Quinoa Pesto bowl
- Add them as a crunchy salad topping to my Vegan Quinoa Arugula Salad or on top of my favorite Mediterranean Orzo Salad.
Here's the thing- roasted chickpeas will always be crispiest the same day you make them. However, they still taste great as leftovers.
To store as leftovers, place in a bowl and store without a lid at room temperature for 2-3 days. Giving them fresh air helps to keep them crispy!
If you have to store longer than this, you can store in the fridge in a closed container for 4-5 days. Just be aware, the chickpeas will lose a significant amount of their crispy appeal when stored this way (but I've found the flavor still remains).
I truly hope you LOVE these crispy Roasted Sriracha Chickpeas as much as I do! They truly are the best healthy snack and also make an amazing topping to spice up so many meals. Get ready for these baked chickpeas to be your newest go-to recipe!
More Easy Vegan Snacks & Sides You Will Love:
Roasted Sriracha Chickpeas
Ingredients
- 30 oz chickpeas* 2 cans, strained and rinsed
- 2 tablespoon sriracha
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon avocado oil sunflower and grapseed oil also work well
- Fresh cilantro optional, for more flavor
Instructions
- Preheat your oven to 375F and line a large baking tray with parchment paper.
- Then, strain and rinse chickpeas. Next, pay the chickpeas until they are completely try. Then add them to the parchment lined baking sheet.
- Add on the sriracha sauce, garlic powder, salt, and oil. Use your hands or a spatula to mix the chickpeas until they are coated.
- Add the chickpeas to the oven and bake for 15 minutes. Remove the pan from the oven, stir, and then bake for another 10-15 minutes until chickpeas are browned and crisp on the outside but still soft on the inside.
- Remove, top with optional fresh cilantro, and serve as a snack or on top of your favorite dish. Enjoy!
Notes
- *after straining liquid it is about 3 cups chickpeas or 500 grams total
- To store as leftovers, place in a bowl and store without a lid at room temperature for 2-3 days. Giving them air helps to keep them crispy!
- If you have to store longer than this, you can store in the fridge in a closed container for 4-5 days. Just be aware, the chickpeas will lose a significant amount of their crispy appeal when stored this way (but I've found the flavor still remains).
Susan says
I wanted to make these so I can try out the chickpea quinoa arugula salad. I'm not sure what I did wrong - they taste great, but my chickpeas did not crisp up at all. I rinsed them and dried them well with a paper towel. I used a big tray so they wouldn't be crowded. I roasted them a total of 35 mins, and still, after 5 mins out of the oven, the crispiness disappeared. I will still use them in the salad, but I'm sad about the missing crunch. Any suggestions?
Megan says
Sorry to hear they didn't crisp up enough. Your oven may run a little cold, so it's likely just a matter of cooking them longer. I'd try 45 minutes next time you cook them or you could even try bumping your oven up to 400F. Hope that helps!
Susan says
Thanks, I'll give that a try. On the topic of another ingredient, the inclusion of pea shoots made me look into how to grow them at home so it seems I will have a new activity starting soon!