Sriracha roasted chickpeas are simple to make, but difficult to stop eating! Made with fresh chickpeas and roasted to perfection, they make a healthy and delicious snack.
If you loved these, you should also try making these delicious Salt & Pepper Chickpeas. You can never have too many of these on hand!
A Healthy Snack
January is a great time for new beginnings and positive changes. These sriracha roasted chickpeas are the perfect snack to stick with your New Year’s resolution to eat better. They are a crunchy, delicious, and guilt-free snack. These make the perfect alternative to chips! And with only a few ingredients, they are inexpensive, but still a wholesome and healthy idea. And my kids really love these because they think they taste like corn nuts…which they actually do.:) They’re easily one of my favorite snacks!
I’d tried roasting chickpeas before, but I couldn’t get them crunchy enough. They started out great, but got chewy as they cooled. After playing around with it, I’ve decided that this is the easiest way for me to roast them to crunchy perfection. This method works great for me (although there are a lot of variations that work well in different kitchens). Dry roasting is the trick.
If you toss them with oil first, it seems to seal the moisture in, and they just won’t stay crunchy. Dry roasting them pulls the moisture out and keeps them nice and crunchy. Then when you toss them in flavored oil, it coats them in a spicy deliciousness.
How To Make Sriracha Chickpeas
Prep The Chickpeas – You’ll first drain and rinse the chickpeas. Pour them onto a dishtowel or paper towel and gently pat dry. As you gently rub the chickpeas dry after rinsing, a lot of the skins will slip right off. Just pick them out and be on your way. Don’t go through and peel the skins off of every chickpea. You won’t be able to tell the difference once they’re roasted. Get them as dry as possible because they will roast faster and better if they are dry.
Baking Prep – Place chickpeas on a baking sheet in a single layer . I like to line my baking sheet with parchment paper or a silicone baking mat.
Roast Them – Place the chickpeas in the oven for about 40-50 minutes. You’ll want to give them a stir or shake the pan every 10 minutes. You’ll want to dry roast them until the chickpeas are dried out.
Sriracha Coating – While chickpeas are in the oven, combine the avocado oil, sriracha sauce, and salt and garlic powder in a small mixing bowl.
Cover Them – Once chickpeas are roasted, toss them in the sriracha mixture. I prefer to toss them in a mixing bowl, but you can do it on the pan if you really want to avoid one more dish to wash.
A Little More Roasting – Return sriracha chickpeas back to the baking sheet and roast them for an additional 10-20 more minutes. Give them a good shaking every 5 minutes.
Optional – Once the chickpeas are finished roasting, turn off the oven, crack the door, and let the chickpeas cool down inside the oven. This will continue to dry the chickpeas if any moisture remains.
Sriracha Chickpeas Recipe Tips
Double Down – You can easily double this recipe with virtually no additional work.
More Flavor Ideas – The great thing about roasted chickpeas is there are an unlimited number of flavor combinations. Try your favorite spices or other hot sauces! I can’t wait to try a cinnamon-sugar version.
Moderation Is Key – Remember that these are beans…so don’t eat a whole batch in one sitting! If you value company, anyway.
Oven Adjustments – Watch your times, and even adjust your oven temp as needed. Ovens vary a lot (mine tends to cook a little cool), so once you figure out the perfect time and temp, stick with those numbers.
Are they the same thing? – Yes, chickpeas and garbanzo beans are the same thing. When I make these sriracha chickpeas I prefer using an organic variety. I just make sure I stock up when beans go on sale!
Salt Adjustment – I feel like salt is a really personal spice. I don’t like a lot of salt, and 3/4 of a tsp is verging on too much for me in this recipe (although I tried it with 1/2 tsp and it wasn’t quite enough). I made my brother-in-law try them and he thought they could have used a little more salt. I would recommend starting out at 3/4 tsp and then adjusting the next batch from there.
Avocado Oil Substitute – I’m a believer that the right kind of fat is good for you (it’s brain food!), so I don’t worry about the tablespoon of oil in this recipe. I use avocado oil because it’s a healthy fat, and it has the highest smoke point of the cooking oils (which is a good thing!). This recipe isn’t a high heat recipe, so olive oil would work well too. Just be sure to check your olive oils. They will have different smoke points depending on the quality. Melted coconut oil is also a good choice.
More Healthy Snack Ideas
- Antipasto Skewers Recipe
- Honey & Lime Berry Fruit Salad
- Easy Caprese Snack Bites
- Protein & Fiber Bites
- The Ultimate Veggie Tray
What do you think? Are you going to try sriracha roasted chickpeas? Leave us a comment below and let us know how you liked them!
Sriracha Roasted Chickpeas Recipe
- 15 oz chickpeas
- 1 Tbsp avocado oil
- 1 1/2 tsp sriracha hot sauce
- 3/4 tsp salt
- 1/8 tsp garlic powder
Preheat oven to 350 degrees.
Drain and rinse chickpeas. Pour onto a dishtowel or paper towel and gently pat dry. Remove any loose skins (but don't worry about removing the skins that don't slip off during drying). Get them as dry as possible. They will roast faster and better if they are dry.
Place chickpeas on a baking sheet in a single layer (I like to line my baking sheet with parchment paper or a silicone mat).
Place in oven for 40-50 minutes, stirring or shaking the pan every 10 minutes. Dry roast until the chickpeas are dried out.
While chickpeas are in the oven, combine oil, sriracha, salt and garlic powder in a small bowl.
Once chickpeas are dried, toss with sriracha mixture. I prefer to toss them in a mixing bowl, but you can do it on the pan if you really want to avoid one more dish to wash.
Return chickpeas back to baking sheet and roast for 10-20 more minutes, shaking/checking every 5 minutes.
Optional: once the chickpeas are finished roasting, turn off the oven, crack the door, and let the chickpeas cool down inside the oven. This will continue to dry the chickpeas if any moisture remains.
Remove when cool and enjoy!
Watch your times, and even adjust your oven temp as needed. Ovens vary a lot (mine tends to cook a little cool), so once you figure out the perfect time and temp, stick with those numbers.