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.
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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.
🧾 Ingredients
- 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.
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
- 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.
🥡 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.
Other Roasted Chickpea Recipes
*I would love to know what you think. Please come back and leave your feedback and star rating.
📋 Recipe
Sriracha Roasted Chickpeas
Ingredients
- 15 ounce can garbanzo beans (chickpeas)
- 2 tablespoons olive oil
- 1 teaspoon sriracha powder
- Salt
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 30 minutes, tossing every 10 minutes.
- 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
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Holly says
This looks super yummy! I'm gonna have to try this!!
Daniela says
OMG! I love chickpeas as a snack too! I'll have to try this recipe - how easy! I'm sure you could switch out the sriracha for any other kind of seasoning as well!
Willow Moon says
Definitely!
Kierra says
Great recipe! Thank you for all of the helpful tips, too! I usually buy them, and you are right, they are so expensive. I love spicy, so this is the perfect salad topping for me.
Willow Moon says
Thanks Kierra! Why buy them when it is so much cheaper to make your own!
Kim says
This looks so so good. What a great healthy snack ideas. Thanks for sharing in such detail.
Willow Moon says
Thanks Kim!
Joan Cajic says
These are such great bites to have on hand and also good for entertaining. I need to really try this.
Willow Moon says
Just the fact that you can make them ahead of time for a party is a bonus, right!
Jenni LeBaron says
Love sriracha on everything! These look so tasty.
Willow Moon says
Thanks Jenni!
Annie Cho says
You had me at sriracha!! Pinned it!
xoxo
Annie
Vera @ Flavor Diary says
I used to make that a lot, thanks for the reminder. I have chickpeas at home, will definitely try your recipe too.
Noelle Lynne says
This sounds so delicious and healthy! Can not wait to try making these
Willow Moon says
Thanks Noelle, I hope you enjoy them!
Tammy says
Oh, I love chickpeas and never thought about doing this. Thanks for the recipe and pinning for later.
Willow Moon says
Thanks Tammy!