Roasted garbanzo beans with a kick! These spicy and sweet roasted chickpeas are the perfect mid afternoon pick me up or healthy low fat, late night snack. They are also the perfect diet food since chickpeas reduce belly fat and direct it away from the waistline. Munch on these roasted chickpeas for a leaner, flatter stomach!
Lately, I have gotten into making my own snacks.
There are many reasons why I prefer homemade snacks over store bought snacks, but the biggest one is that they simply taste better. I have full control of what goes into my recipes so I can make them as healthy or as decadent as I want. I’ve also found that making homemade snacks doesn’t take long and can be done on a budget.
Today’s recipe is a healthy roasted chickpea dish seasoned with one of my favorite sauces.
If the honey sriracha flavor profile looks familiar to you, it’s because I use it all the time. The first time I used the sauce was back in 2015 when I created this honey sriracha tofu recipe. Over the years it’s gone viral a few times and has been shared over 370,000 times on Pinterest. Because the dish was so loved, I decided to use the same sauce a glaze for salmon fillets, whipped it into deviled eggs and to coat these roasted garbanzo beans.
This flavor combination never disappoints!
I’ve sweetened the flavor of the honey sriracha sauce for this dish to make it more snack-friendly. The result are roasted chickpeas that are a little sweet, spicy and nutty.
What is Sriracha Sauce?
And if you like heat, you’ve likely been using it on everything from sandwiches to rice bowls and ramen noodles.
Sriracha sauce is a chili sauce that is generally thicker than a typical hot sauce. The paste is made of red jalapeno chili peppers, hence the bold red color and flavor profile. You might also taste notes of garlic as well given that garlic is also a main ingredient in making Sriracha. The most famous brand of sriracha sauce is Huy Fong, with its infamous rooster and bright green bottle top. It pairs well with a variety of dishes—and if you like heat, you’ve likely been using it on everything from breakfast eggs, to sandwiches, rice bowls, and ramen noodles.
Roasted Chickpeas Ingredients
- Chickpeas: You will need canned chickpeas for this recipe. A small 15-ounce can will do, and make sure they are well drained.
- Sriracha sauce: Huy Fong is my go-to brand but feel free to use your own favorite sriracha sauce.
- Soy sauce: Regular soy sauce or light soy sauce can be used. For gluten-free options I recommend liquid amino instead of tamari as it has a more authentic soy flavor.
- Honey: Use a honey you enjoy eating since it will be one of the main flavors of this snack. I personally love raw organic honey.
- Rice vinegar: Plain rice vinegar or you can use Japanese black vinegar.
- Sesame oil: Regular sesame oil is the one you should be using. Toasted sesame oil has a stronger nutty taste but the smoke point is lower and might taste a little rancid if baked for too long.
Because of the chickpeas mild flavor, you can pair it with various sauces and seasonings, and it will take on whatever you want it to be. You can easily play around with this recipe and create your own various flavors. Here are just a few common ingredients that are popular and a great alternative to use when making your own chickpea snack food. I recommend adding these extra flavors after the roasting process is completed.
- A squeeze of lime juice
- Sea salt or Hymalayan salt
- Ground black pepper
- Toss the roasted chickpeas with 1 teaspoon of garlic powder (a little goes a long way)
- More hot sauce, whether it’s more sriracha or something more smokey like Frank’s Red Hot.
How to Make Roasted Chickpeas
- Preheat oven to 400ºF or 205ºC.
- Make the honey sriracha sauce by mixing all of the sauce ingredients into a bowl.
- Pour the sauce into a medium size pot and add chickpeas. Gently stir the chickpeas they are evenly coated and bring to a boil. Cook for 1 minute and turn the heat off. Cover the pot with a lid and let sit for 30 minutes.
- Line a large cooking sheet with parchment paper.
- Transfer the chickpeas, along with the sauce, onto the baking sheet or parchment paper. Spread them out into one even layer and roast them in the oven for 13 minutes.
- Flip the chickpeas over and roast for an additional 5 minutes.
- Remove the baking tray and transfer the roasted chickpeas to a bowl. Let them cool to room temperature before serving.
How to Cook Dry Chickpeas
You don’t need to use dried chickpeas for this recipe – canned ones will do the trick. But if you do happen to have a bag full of dried beans and want to use them, here’s a quick how to cook chickpeas guide.
Measurements for Dried, Soaked, or Cooked Chickpeas
- 1 cup dried chickpeas will yield about 2.5 cups of soaked chickpeas.
- 1 cup dried chickpeas (2.5 cups soaked chickpeas) will yield about 3 cups cooked chickpeas.
Chickpea Soaking Methods
Long Soak Method
Add chickpeas to a pot and fill it with plenty of water. The chickpeas will expand to over double their size, so make sure the ratio of water to chickpeas is much higher. Soak overnight or for about 8 hours. Drain and rinse before cooking (directions are below).
Quick Soak Method
Add chickpeas to a pot and fill it with plenty of water (same as the long soak method) and bring to a boil. Let the chick peas boil for 5 minutes and turn the heat off. Remove the pot from the heat and let the chick peas soak for 1 hour. Drain and rinse before cooking (directions are below).
Cooking the Chickpeas After they Have Soaked
Put the beans in a pot filled with plenty of water. For each cup of soaked chickpeas, add about 1 quart (4 cups) of water and a pinch of salt. Bring to a boil, lower to a simmer and cook for 60 minutes for al dente (the same consistency of canned chickpeas) or 90 minutes for a softer texture (if you’re making hummus or a soup). Drain and let cool to room temperature.
How long do Chickpeas Last in the Fridge?
- These roasted chickpeas will keep for about 2 weeks stored in the fridge in an airtight glass or plastic container.
- For leftover canned chickpeas, store them in an airtight container and refrigerate for up to 3 to 4 days.
- For soaked chickpeas, store them in a glass or plastic container and refrigerate for up to 1 week.
- Soaked chickpeas will keep in the freezer for up to a year. Make sure they are thoroughly drained before transferring to a freezer bag.
- Cooked chickpeas will keep in the freezer for up to 6 months. Make sure they are thoroughly drained before transferring to a freezer bag.
Other Wholesome Snack You Might Be Interested To Try
- Smacked cucumber with chili oil
- Peanut butter protein balls
- Healthy granola bars
- Broccoli tots
- Easy peanut butter and honey fudge
Did you like this honey sriracha roasted chickpeas recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!Print
Honey Sriracha Roasted Chickpeas
A healthy, slightly spicy snack that pairs perfectly with a nice, cold beer.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 2 cups 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 15 ounce canned chickpeas (drained)
Honey sriracha sauce:
- 2 tablespoons sriracha sauce
- 2 tablespoon soy sauce
- 2 tablespoons honey (if you are using raw organic honey, soften it in the microwave for 3–4 seconds)
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Preheat oven to 400ºF.
- Put the ingredients for the honey sriracha sauce in a bowl and mix well.
- In a medium size pot, add chickpeas and honey sriracha sauce. Stir and spread the chickpeas in one layer, so they don’t sit one of top of another (there’s not a lot of sauce to cover them). Bring to a boil and cook for 1 minute. Turn the heat off, cover and let sit for 30 minutes.
- Line a large cooking tray with parchment paper.
- Transfer the chickpeas, along with the sauce, onto the parchment paper. Spread them out and roast in the oven for 13 minutes. Check a couple of times to make sure the sauce isn’t burning or charring the chickpeas too much. A little is okay.
- Flip the chickpeas over and roast for an additional 5 minutes.
Transfer to a bowl, let cool to room temperature and serve.
Store these roasted chickpeas in an airtight storage container and refrigerate for up to 2 weeks.
- Serving Size: 1/2 cup
- Calories: 198
- Sugar: 14.3g
- Sodium: 586.1mg
- Fat: 3.3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 35.5g
- Fiber: 6.9g
- Protein: 8.3g
- Cholesterol: 0mg