Sriracha roasted garbanzo beans. These rockin' roasted chickpeas are slathered in Sriracha, punched up even further with little salt, paprika, and garlic, and ready for snacking!. Let a little fire in on the fun with these Sriracha Roasted Chickpeas! They're great for snacking and taste amazing on top of salads, soup, tacos, hummus, and grain bowls.
They are easy to make and cheaper than store bought.
They make such a healthy snack and can be done sweet or savory as you have seen in my maple cinnamon roasted chickpeas and my smokey roasted chickpeas.
When my husband made homemade sriracha a few weeks ago, I instantly knew I wanted to try sriracha roasted chickpeas.
You can have Sriracha roasted garbanzo beans using 4 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sriracha roasted garbanzo beans
- Prepare 2 cup of garbanzo beans.
- It's 2 tbsp of sriracha.
- You need 1 tsp of sea salt.
- Prepare 1 of pre heat oven to 350.
These don't end up as spicy as sriracha is. Cover Them - Once chickpeas are roasted, toss them in the sriracha mixture. I prefer to toss them in a mixing bowl, but you can do it on the pan if you really want to avoid one more dish to wash. Dry chickpeas REALLY WELL and remove outer skins.
Sriracha roasted garbanzo beans instructions
- If you're using dry garbanzo beans, soak them in cold water over night, then boil them in water until soft and cooked all the way thru. About an hour.
- In a mixing bowl, add sriracha, salt, and garbanzo beans.
- Toss garbanzo beans to coat all beans.
- Put garbanzo beans on cookie sheet and bake for about 50 minutes, shaking and mixing the beans every 10 minutes or so..
- Store in air tight container for 3 or 4 days.
Rolling them between two paper towels easily removes skins. In a large bowl combine sriracha, olive oil and lime juice. Add chickpeas to bowl and coat well. Spread evenly on a parchment or silicone-lined baking sheet and sprinkle with sea salt. Roasted garbanzo beans with a kick!