Sriracha Roasted Chickpeas

I just loved roasted chickpeas.  They make such a healthy snack and can be done sweet or savory as you have seen in my maple cinnamon roasted chickpeas and my smokey roasted chickpeas.  When my husband made homemade sriracha a few weeks ago, I instantly knew I wanted to try sriracha roasted chickpeas.

Sriracha Roasted Chickpeas - My Whole Food Life 1

These don’t end up as spicy as sriracha is.  The sweetness comes through more, but with a little kick.  This healthy snack is vegan and gluten free.  Also a great alternative to those who have nut allergies. If you want a sweet version of the roasted chickpeas, you can check out this video.

Sriracha Roasted Chickpeas

Prep Time 5 min Cook Time 40 min Serves 2 cups     adjust servings

A sweet and spicy snack!


  • 2 cups chickpeas (soaked overnight and then boiled until soft) If you use canned chickpeas, this recipe would equal 1 15oz can.
  • 3-4 T sriracha sauce
  • 1 tsp sea salt


  1. Preheat oven to 350.
  2. If you are using canned beans, drain, rinse and pat dry.
  3. In a bowl , mix all the ingredients well.
  4. Spread the chickpeas onto a lined baking sheet .
  5. Bake for 35-40 minutes, stopping to shake them around every 10 minutes or so.
  6. If the chickpeas are not fully roasted after 40 minutes, turn down the heat to 225 and cook a bit longer.


Recipe Notes

Please store these in an airtight container. If you scatter some rice at the bottom of the container, it will help absorb extra moisture and keep the chickpeas from getting soft. I think they should last 4-5 days, but mine never make it that far!

Sriracha Roasted Chickpeas FG

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35 thoughts to “Sriracha Roasted Chickpeas”

  1. I just made a new batch of baked chick peas. If I hadn't you would definitely find me trying your version out. not only do they sound super tasty . . . they look pretty darn beautiful as well!
  2. I just made a batch for my first time, are they suppose to stay soft in the middle or did you get them crunchy all the way through?
    1. Some stay slightly soft in the middle and others get crunchy. It's hard to get them all 100% crunchy I have noticed. I hope you enjoyed the taste?
  3. How crunchy are we talkin' here? Are they corn chip crunchy or corn nuts crunchy? My teeth are pretty sensitive.
  4. I love roasted chickpeas- to snack on, to add to salads, and to even make little tacos. For this recipe I also added a teaspoon of garlic powder, and 2 teaspoons of honey to add a bit of sweetness and they turned out awesome!
  5. Hello - Are these still relatively soft when they come out of the oven and then continue to get crunchier as they cool? I kept testing mine for crunchiness as they cooked, and it wasn't really happening, and I think by the time it did they we're actually way overcooked. Just trying to figure out if it's my expectation of the texture that's off or my expectation of when my expected texture will come through!
  6. These turned out so delicious! 80% quite crunchy, too. First batch a couple weeks ago didnt even make it from counter to tabletop we ate them so fast. Second batch in oven now, have added a little flour and oil to make the coating stick more, we'll see how it goes. I think being careful to separate the beans from each other makes more of them turn out crunchy. Thanks so much for the recipe :)

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