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

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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!