Sriracha Roasted Chickpeas: My New Favorite Snack!

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roasted chickpeas sriracha Don’t you love roasted chickpeas? I have been all about finger foods lately, and these make a healthy snack that I look forward to sneaking in between baby snuggles.

A long while back, a company that makes flavored, roasted chickpeas sent me some samples to review for Eat Drink Better. They were….OK. I loved the texture, and some of them were seasoned well, but for the most part I was pretty underwhelmed. Since then, I’ve been wanting to make my own and finally had a chance to whip some up over the weekend!

chickpeas ready to be roasted

I like a spicy snack, so tossing those delicious beans in Sriracha just felt like the right thing to do. A dash of cardamom and some toasted sesame oil really deepen the seasoning on these, so you don’t need much salt at all to make them delicious. I might want to try making these again with a squeeze of lemon juice instead of salt, since I’ve been trying not to overdo it on salty foods.

Sriracha Roasted Chickpeas

Ingredients

  • 1 15 ounce can chickpeas
  • 1/2 teaspoon ground cardamom
  • 1-2 teaspoons Sriracha sauce
  • pinch of salt
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon sesame oil

Method

  1. Preheat the oven to 400F.
  2. In a small bowl, toss the beans, spices, salt, and oil so the beans get nice and coated. Spread them out onto a baking pan. I lined mine with my Silpat, but since these have a good amount of oil on them, I don’t think it was really necessary.
  3. Bake for 30-40 minutes, until the chickpeas start to turn just a little bit golden brown.
  4. Let them cool until you can comfortable handle them before you munch! You can also store them in an airtight container in the fridge, and they will keep for a couple of days as a snack.
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11 comments on “Sriracha Roasted Chickpeas: My New Favorite Snack!
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  4. Ha ha! I totes just tried this out recently for the first time myself (different flavoring though) and am working on my blog pics for it. Great minds think alike! I think I am quite addicted to them as they are so simple to make. I LOVE the idea of using Sriracha and will have to try this next time.

  5. Roasting chickpeas with sriracha seems like a good idea to me. I love to use roasted chickpeas to top salads — if they don’t all get eaten first as soon as they come out of the oven!

  6. Yum! I love a spicy salty snack but have tried to wean myself off them because they’re usually deep fried and incredibly unhealthy, but I have a can of chickpeas sitting unloved in my kitchen and now I know what I’m gonna do with them. Can’t wait to try!

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