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 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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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.
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- 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.
- Toss garbanzo beans and olive oil. Spread out on a parchment paper lined baking sheet.
- Bake until crispy. Toss with sriracha powder and salt.
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.
- 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
- 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.