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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!

top down side angle view of a glass jar filled with curry 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!

side angle view of freshly roasted chickpeas on a baking sheet.

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 if you made any changes.

top down view of a glass jar filled with curry sriracha roasted chickpeas.

More Crunchy Snack Recipes!

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.

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CURRY & SRIRACHA ROASTED CHICKPEAS

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 6
  • Category: Snack
  • Cuisine: Vegan

Ingredients

Scale
  • 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!

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23 Comments

  1. This seems to have a high sodium content. Where does it come from?

    1. Julie | The Simple Veganista says:

      I checked the nutrition info I had inputted and the salt was not correct. I have corrected it using 1/8 teaspoon salt. Thanks you for bringing it to my attention. Cheers!

  2. Marlene Sadan says:

    I’m almost 80 years ago. When I was a kid I don’t remember all the snacks we have today. My father used to open a can of chick peas, rinse and drain, dry and then pour a lot of black pepper on top and toss. This (I was told) was a great snack to have with a cold beer. I’ve never had beer, but I loved the chick peas to snack this way.

    1. Julie | The Simple Veganista says:

      That sounds delicious, and you can’t get much simpler than that! Thanks for sharing. Cheers :)

  3. Excellent recipe! They also worked really well as a crunchy topping on a mixed salad and as crutons in a hearty soup.






  4. Kerstin Stepha says:

    Absolutely delicious… I had added some flavours like curry and paprika powder. It was great. Many thanks and greetings from Hamburg






  5. Hi, I just made these. They are delicious! Thank you for the recipe.






  6. alearningwife says:

    Making these right now as I type this. I'd cooked some chickpeas for hummus and needed something to do with the other 4 cups worth that I had!

  7. Made these yesterday afternoon and they're so good! I love the spicy kick the sriracha gives them. Thanks! :)






    1. julie@thesimpleveganista says:

      Super! And your so welcome. Thank you for stopping to share. ♥

  8. wondering about sealing in air-tight jar if they are completely cool. You know, like bread doesn't do well if it's packaged when even slightly warm. Condensation forms making the bread mushy.

    This recipe looks so danged good, I am definitely going to do it! Thanks!

    1. julie@thesimpleveganista says:

      I think your spot on! These do need to be cooled completely before sealing. They're not bad a little soft but I definitely prefer them to be on the crunchy side. Thanks for making a good point. Enjoy the chickpeas. :)

  9. acookinthemaking says:

    I haven't made roasted chickpeas in forever and there is no good reason for it! Thanks for the great recipe–I am definitely going to make these this Sunday for a football-watching snack.

    1. julie@thesimpleveganista says:

      Your are so welcome! I think these will be an excellent Sunday football snack. I would suggest making a double batch. :)

  10. I've been dumping sriracha on practically everything I eat lately, so this recipes just screams to me! Roasted chickpeas are so easy to whip up, there's no reason not to do it! Thanks for the awesome idea!

    1. julie@thesimpleveganista says:

      I hear you! I just love the stuff too. I've even drizzled it on my a few salads as dressing…strangely addicting! The heat was on the milder side so if your used to sriracha, I'd add a tad bit more if you like it really spicy. Enjoy :)

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