Curry & Sriracha Roasted Chickpeas
For the love of chickpeas, curry, and Sriracha, I am in love with these easy-to-make, flavorful, crunchy curry and Sriracha roasted chickpeas!
Inspired by my Curry & Sriracha Roasted Cauliflower, I thought, why not make a batch of chickpeas, too? So glad I did because they make a terrific snack for almost any time of the day!
I’m also out to keep the campaign going to ‘EAT MORE CHICKPEAS!’ Fair enough, and I know the chickens would agree too. I can hear them cheering me on as I type – well not really, but if they knew my plan, they surely would.
These roasted chickpeas are yet another great way to add this versatile little bean into your life. Full of protein and fiber, they toast up nicely and take on a variety of flavors, making them a great anytime-of-day snack.
Skip the chips and roast up a batch of chickpeas instead. They are super easy to make, you may even want to double the recipe as they can get eaten pretty fast.
Try adding these crunchy chickpeas as toppers to salads and soups too. For variety, try these Chipotle Roasted Chickpeas or Crispy Roasted Chickpeas and get creative with the chickpeas!
How To Make Roasted Curry & Sriracha Chickpeas
Roasted chickpeas are so easy to make, it only takes a few steps:
- Start by drying the chickpea with a kitchen towel and remove any loose skins.
- Next, add the chickpeas, oil, curry, sriracha, garlic powder, and salt to a medium bowl and combine well to coat.
- Place chickpeas in a single layer on a roasting pan or rimmed cookie sheet lined with parchment paper, silpat (<affiliate links), or lightly greased with oil.
- Bake for about 40-45 minutes stirring every 10 minutes or so until chickpeas have a nice roasted look and are crispy.
- Let cool for 10 minutes before serving.
How To Store Roasted Chickpeas
Keep your chickpeas crispy by storing them in a container that lets air flow through. If stored in an airtight container, they will soften up and lose their crunchiness.
If you try this chickpea recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.
More Crunchy Snack Recipes!
- Chipotle Roasted ChickpeasÂ
- Crispy Roasted Chickpeas
- Homemade Granola (Oil-Free)
- Almond Flour Crackers
- Almost-Everything Trail Mix
If you try this easy snack recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCURRY & SRIRACHA ROASTED CHICKPEAS
Perfect little crunchy snack throughout the day. Try topping soups and salads with these too. Full of protein and fiber to keep you feeling satisfied.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Snack
- Cuisine: Vegan
Ingredients
- 1 1/2 cups cooked garbanzo beans (chickpeas), or 1 can (15 oz), drained, rinsed and patted dry
- 1 or 2 teaspoons sesame, coconut or olive oil
- 1 heaping teaspoon sriracha
- 1 heaping teaspoon curry powder
- dash or two garlic powder
- pinch of mineral salt
Instructions
Preheat oven to 400 degrees F.
Dry: Rinse and dry the chickpeas between a kitchen towel. Remove any lose skins.
Season: Place ingredients in a medium size bowl and combine well to coat.
Layer: Arrange chickpeas in a single layer on a roasting pan or rimmed cookie sheet lined with parchment paper, silpat or lightly greased.
Roast: Bake for about 40-45 minutes mixing them around every 10 minutes or so until chickpeas have a nice roasted look and are crispy.
Cool: Let cool for 10 minutes before serving.
Store: Keep chickpeas crunchy by storing them in a container that lets air flow through. When stored in an airtight container they will soften up and lose their crunchiness.
Notes
Feel free to add extra spice if you want it a little spicier!
RECOMMENDED EQUIPMENT: I love and use this parchment paper and silpat (affiliate links).
P.S. Don’t forget to drink plenty of water with your chickpeas. Enjoy!
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
If using canned chickpeas, do you have to cook them prior to putting them in the oven? I used them straight from the can (rinsed and dried them as well) but after being in the oven for 40 minutes they were quite small, and didn’t really look like the photos. Nevertheless, they still tasted really good and quickly disappeared!
Great question, Tasha! That is exactly how the photos in this roasted chickpeas was made, with canned chickpeas – drained and patted dry. Maybe the photo makes them appear bigger, but they are just plain canned chickpeas cooked for the amount of time called for in the recipe. I’m so glad you enjoyed them! They are a favorite around here. :)
Nice recipe! Do you store them at room temperature? Thank you.
Yes, we store them at room temp. Enjoy!
These sound delicious! If I am making a large batch to eat throughout the week do I need to refrigerate them?
No, just keep them in a jar or bowl on the counter. You may like to keep the cover ajar. No need to refrigerate. Enjoy, they are so good!
I’ve tried almost a dozen different roasted chickpeas snacks, and yours is the first I want to make again. I’m really bummed out right now because I don’t have any more chickpeas at home right now, Thanks for the recipe.