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a bowl of Sriracha Roasted Chickpeas
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5 from 4 votes

Sriracha Roasted Chickpeas Recipe

Sriracha Roasted Chickpeas are simple to make, but hard to stop eating!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Keyword: beans, spicey
Servings: 15 oz
Calories: 55kcal


  • 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.


Serving: 1oz | Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg