Honey Sriracha Roasted Chickpeas

4.5 from 2 reviews

A healthy, slightly spicy snack that pairs perfectly with a nice, cold beer.


  • 15 ounce canned chickpeas (drained)

Honey sriracha sauce:

  • 2 tablespoons sriracha sauce
  • 2 tablespoon soy sauce
  • 2 tablespoons raw organic honey, softened in the microwave for 34 seconds
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil


  1. Preheat oven to 400ºF.
  2. Put the ingredients for the honey sriracha sauce in a bowl and mix well.
  3. 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.
  4. Line a large cooking tray with parchment paper.
  5. 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.
  6. Flip the chickpeas over and roast for an additional 5 minutes.
    Transfer to a bowl, let cool to room temperature and serve.

Keywords: recipe, healthy, vegetarian, dessert

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