Roasted Sriracha Chickpeas (& VIDEO)

There is NOTHING better than crispy chickpeas. Honestly, they may be my favorite food and these Roasted Sriracha Chickpeas make them next-level great. Spicy sriracha sauce makes these 30-minute & 6-ingredient recipe 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 (I used Suncoco)
• Optional- cilantro as a fresh topping!

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.

On that note, the type of oil you choose to use is very important. For this recipe I actually used a mix of Sunflower & Coconut oil. It is a really great oil for roasting because it has a high heat point and does not burn easily. Other good oils would be a neutral vegetable oil, avocado oil, or grapeseed oil. The one oil I don’t recommend using here is olive oil. I’ve tried it and my chickpeas did get too charred with olive oil.

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 half way through

To cook the chickpeas evenly, gently stir them at the 15 minute mark. If you accidentally 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. 

What to serve with sriracha chickpeas

Okay so now you have a ton of roasted garbanzo beans, but what to do with them?!

Well, first things first, this recipe tastes AMAZING as a healthy snack with a little fresh cilantro on top. Roasted chickpeas will be the most crispy right out of the oven, but it is possible to store them as a snack too!

However, if that’s not your thing, I get it! To be honest, if you follow me on social media, you know I add these chickpeas to legit everything I eat. Salads, sandwiches, quinoa bowls, breakfast scrambles- you name it, it likely has these chickpeas on top. 

To get you started, here are a few recipes to try with these chickpeas:

• Make a creamy Roasted Carrot & Cauliflower Soup and add these as a crunchy topping! It’s seriously SO good.
• Add them into these Edamame Hummus Veggie Wraps to add in more protein & a yummy crunch.
• This Quinoa Pesto bowl is full of roasted veggies, homemade vegan pesto, and tastes even better with crispy chickpeas on top!
• Add them to my Vegan Lentil Tacos or, better yet, change the lentils out completely to make chickpea tacos!
• Last, but not least, these sriracha chickpeas taste great on any salad as a crunchy topping. Adding them to this Arugula & Farro salad is always a good idea!

How to 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!

Looking for more healthier vegan snack ideas? Check out these SGTO favorites:

Chocolate Mint Bliss Balls

Maple Almond Butter Granola

Pumpkin Pie Truffles

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Roasted Sriracha Chickpeas

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

The best 6-ingredient crispy sriracha chickpeas packed with flavor & roasted until perfectly crispy!

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Ingredients

• 2 15 oz cans chickpeas (425 gram each- after straining liquid it is about 3 cups chickpeas or 500 grams total)
• 2 Tbsp sriracha (20 grams)
• 1/2 tsp garlic powder (2 grams)
• 1/2 tsp salt (2.5 grams)
• 1 Tbsp neutral oil (13 grams- I used sunflower oil but avocado, vegetable, and grapeseed oil also work well)
• Fresh cilantro (optional, for more flavor)

Instructions

1.  Preheat your oven to 375F and line a large baking tray with parchment paper.
2. Then, strain and rinse chickpeas. Next, pay the chickpeas until they are completely try. Then add them to the parchment lined baking sheet.
3. Add on the sriracha sauce, garlic powder, salt, and oil. Use your hands or a spatula to mix the chickpeas until they are coated.
4. 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.
5. Remove, top with optional fresh cilantro, and serve as a snack or on top of your favorite dish. Enjoy!

Notes

• 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).

Nutrition Information:

Yield: 6 Serving Size: 1/4 cup cooked chickpeas (about 1/6 recipe)
Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgCarbohydrates: 40gFiber: 11gSugar: 8gProtein: 13g

ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.

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