Spicy, crunchy sriracha-roasted chickpeas are perfect for snacking or salad-topping.
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!
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
- 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
- Preheat the oven to 400F.
- 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.
- Bake for 30-40 minutes, until the chickpeas start to turn just a little bit golden brown.
- Let them cool until you can comfortably 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.