Sriracha Roasted Chickpeas

By peridot728

Let a little fire in on the fun with these Sriracha Roasted Chickpeas! They're great for snacking and taste amazing on top of salads, soup, tacos, hummus, and grain bowls.

Ingredients

• 1-1/2 TBSP Sriracha
• 1 TBSP avocado oil or olive oil
• 15 oz canned chickpeas
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper

Preparation

Step 1

Preheat oven to 400 degrees F and line a baking sheet with foil or parchment paper.

Drain and rinse chickpeas in a strainer, then pour out on a few paper towels to dry. Pat them as needed.

In a medium bowl, add Sriracha, avocado oil, and chickpeas. Allow to marinate for 10 minutes.

Pour chickpeas out onto your lined baking sheet and spread out evenly so they aren't crowding each other. Bake for 20 minutes, shaking the pan at the 10-minute mark to crisp all sides of the chickpeas.

In a small bowl make your spice blend by combining paprika, salt, garlic powder, and black pepper.

While hot from the oven, sprinkle seasoning blend over chickpeas and toss well to coat. Transfer to a clean paper towel to cool. Chickpeas will crisp a bit more as they cool.

Want even more Sriracha flavor? You can sacrifice a bit of the crunch by tossing the roasted chickpeas back in the bowl you mixed the sriracha in and mixing them up with the little bits of leftover chili sauce. They'll get a bit softer but will still taste great!