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    Home » Recipes » Appetizers / Small Bites

    Modified: Mar 10, 2025 · Published: Jan 17, 2018 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Sriracha Roasted Chickpeas

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    Spicy Sriracha Roasted Chickpeas make a great appetizer, snack, or salad ingredient. Add them to your game day menu, take them on a road trip, or pack them in your purse. They are easy to make and cheaper than store-bought.

    Sriracha Roasted Chickpeas on paper.

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    Roasted chickpeas are one of my favorite snacks. They are crunchy and filling.

    Making your own is really easy, and a lot cheaper than store-bought. Plus you can control the ingredients, and with a recipe like these Sriracha Roasted Chickpeas, you can control the spice level.

    They are healthier than a lot of crunchy snacks, which I rarely buy. They are perfect for vegan road trip snacks, or as I like to do, carry them in my purse.

    They can replace croutons on a salad or add them to your child's lunch. Keeping in mind the spice level your child likes, of course. I used to teach elementary school in Tucson, and most of the kids in my class loved spicy Cheetos.

    If you have only had the sriracha that comes in a bottle, then you are missing out. For these Sriracha Roasted Chickpeas, I used sriracha powder. It's great for recipes like this, where a powder works better than a liquid.

    Another flavorful snack is my vegan Pizza Popcorn recipe.

    Jump to:
    • ❤️ Why You'll Love Them
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 💭 Tips
    • Other Roasted Chickpea Recipes
    • 📋 Recipe
    • 💬 Comments

    ❤️ Why You'll Love Them

    • They're a healthy crunchy snack.
    • You can add them to a salad or eat them by the handful.
    • They're inexpensive and easy to make.

    🧾 Ingredients

    Sriracha Roasted Chickpeas ingredients on a cutting board with labels.
    • Chickpeas (garbanzo beans): I used canned chickpeas that I rinsed and drained.
    • Sriracha powder: Adds spice. The powder works great for a recipe like this. I haven't tried sriracha sauce with this, so I cannot comment on the results.
    • Olive oil: To distribute the spices and cook the chickpeas.
    • Salt: Enhances flavors. I like to use sea salt.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Chickpeas on a towel with skins removed, then on a sheet pan.

    Step 1: Drain garbanzo beans and dry them between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.

    Step 2: Toss garbanzo beans and olive oil. Spread out on a parchment paper lined baking sheet. Bake until crispy.

    Roasted chickpeas in a mixing bowl with spices.

    Step 3: Add the roasted chickpeas to a large mixing bowl with sriracha powder and salt.

    Roasted chickpeas in a large mixing bowl with spices and a spoon.

    Step 4: Toss to get the seasoning distributed over all the chickpeas.

    🥡 Storage

    If they are thoroughly dried (make sure to remove those skins!), roasted until crunchy, and stored in an airtight container they will last longer than two weeks.

    I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off.

    💭 Tips

    • You may be tempted to skip the drying process, but it helps because the skins hold a lot of water.
    • As always, taste as you go. You may want more or less spice of the sriracha powder. You can always add more, but you can't take it away. If you don't like your food too spicy, start with less and go from there.
    • It's important to add the sriracha powder after roasting the chickpeas because otherwise the spice burns on the chickpeas.
    Sriracha Roasted Chickpeas close up.

    Other Roasted Chickpea Recipes

    • BBQ Roasted Chickpeas
      Crispy BBQ Roasted Chickpeas
    • Crispy Nacho Roasted Chickpeas
      Crispy Nacho Roasted Chickpeas
    • Ranch Roasted Chickpeas
      Crispy Ranch Roasted Chickpeas
    • Maple Chipotle Roasted Chickpeas on parchment paper.
      Maple Chipotle Roasted Chickpeas

    If you tried this Sriracha Roasted Chickpeas Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    📋 Recipe

    Sriracha Roasted Chickpeas
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    5 from 2 votes

    Sriracha Roasted Chickpeas

    Spicy Sriracha Roasted Chickpeas make a great appetizer, snack, or salad ingredient. Add them to your game day menu, take them on a road trip, or pack them in your purse. They are easy to make and cheaper than store bought.
    Course Appetizer
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 20 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour
    Servings 8
    Calories 78kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 15 ounce can garbanzo beans (chickpeas)
    • 2 tablespoons olive oil
    • 1 teaspoon sriracha powder
    • Salt
    US Customary - Metric

    Instructions

    • Preheat oven to 400°F.
    • Drain garbanzo beans and dry between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
    • Toss garbanzo beans and olive oil. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet.
    • Bake at 400°F for 35-40 minutes, tossing every 10 minutes.
    • In a large mixing bowl, toss freshly baked garbanzo beans with sriracha powder and salt.
    • Let cool. They will crisp up as they rest.
    • Store in an airtight container for up to two weeks.*

    Notes

    By removing as many of the skins as possible, they dry more easily, as the skins hold a lot of the water.
    I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off. If they are thoroughly dried (make sure to remove those skins), roasted until crunchy, and stored in an airtight container they will last longer than two weeks.

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    Nutrition

    Calories: 78kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 147mg | Potassium: 81mg | Fiber: 2g | Sugar: 0g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 0.6mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Easy Vegan Appetizers

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      Chocolate Coconut Energy Balls
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      Vegan Stuffed Mushrooms with Tofu Ricotta
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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Tanya says

      April 05, 2018 at 4:45 am

      I never knew about sriracha powder until I found this recipe. These are SOOO good! I keep some around for a healthy snack. Thanks for the recipe!5 stars

      Reply
      • Willow Moon says

        April 05, 2018 at 3:01 pm

        Thanks Tanya!

        Reply
    2. Olivia says

      March 13, 2018 at 12:33 pm

      I love making roasted chickpeas for carrying around campus, but I love finding new flavors to try!

      Reply
    3. Jacque Hastert says

      January 19, 2018 at 2:56 pm

      Sriracha has stolen my heart. I am sure I would love these.

      Reply
      • Willow Moon says

        January 20, 2018 at 7:56 am

        Me too, I can't live without it!

        Reply
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