Roasted Sriracha Chickpeas

Name: Roasted Sriracha Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 30 oz chickpeas* (2 cans, strained and rinsed); 2 tablespoon sriracha; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1 tablespoon avocado oil (sunflower and grapseed oil also work well); Fresh cilantro (optional, for more flavor)

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Spicy sriracha sauce makes these 30-minute & 6-ingredient Roasted Sriracha Chickpeas the best vegan & gluten-free snack or topping to any meal.

baked chickpeas with cilantro being scooped off a baking sheet

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.

baked sriracha chickpeas on a baking sheet with cilantro

FAQ & Tips:

How do I serve crispy roasted chickpeas?

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.

How do I store roasted chickpeas?

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!

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