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baked chickpeas with cilantro being scooped off a baking sheet

Roasted Sriracha Chickpeas

The best 6-ingredient crispy sriracha chickpeas packed with flavor & roasted until perfectly crispy!
4.75 from 8 votes
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Course: Vegetarian Sides
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings

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).

Nutrition

Serving: 0.25cup | Calories: 147kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 703mg | Potassium: 213mg | Fiber: 6g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!