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


  • 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


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.


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!