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.
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 a road trip, or as I like to do, carry them in my purse. I get impatient and irritable when I am hungry with no food in sight!
They can replace croutons on a salad or added 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.
With the Super Bowl around the corner, why not add these little gems to your menu. What’s nice is they can be made days in advance, which in my opinion is a hostesses dream.
Tips For Making Roasted Chickpeas
After making many batches of roasted chickpeas, I have learned a few things. One thing that I have learned is to add your seasonings after roasting them. That way the seasonings don’t burn. Like all rules, there are exceptions to this rule.
I made a batch of roasted chickpeas with erythritol, which melts in high heat, so it has to be baked onto the chickpeas.
Another thing that I have learned is to make sure the chickpeas are as dry as possible before roasting them. I dry them by putting them in between two clean towels. Then, I roll one of the towels over them. This helps to dry them and to remove the skins. The skins hold water in them, so by removing them you are also removing more water.
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.
Just like sriracha sauce, a little goes a long way. I first discovered the sriracha powder when my husband brought some home from Costco. Now I always make sure that I have a bottle stocked in my pantry.
I have never bought store-bought roasted chickpeas, but I have seen that they cost about four times the amount of making your own. Considering how easy it is to make them, I don’t think the store-bought is worth it.
Whatever I can easily make myself, I do. Ever since I created a base for hummus that I liked, and could add flavors to it, I quit buying store-bought. Those tiny little tubs just aren’t worth it.
Same goes with salad dressing. They literally take minutes to make. I even have a few of my recipes memorized for one person. That way it is fresh each time I make it, and I can make a different dressing each time that I have a salad.
Other Snacks You Might Like
- Maple Chipotle Cashews
- Thai Pinwheels with Peanut Sauce
- Coconut Peanut Butter Apple Pizzas
- Apple Walnut Balls
Sriracha Roasted Chickpeas
These spicy roasted chickpeas with sriracha powder are a healthy snack!
*I would love to know what you think. Please come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Here’s the sriracha seasoning I used. I like the big container because I use it a lot. (There’s a smaller size as well.)
Sriracha Roasted Chickpeas
- Preheat oven to 400°.
- 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° for 30 minutes, tossing every 10 minutes.
- Toss freshly baked garbanzo beans with sriracha powder and salt.
- Store in a parchment bag or airtight container for up to two weeks.*
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.