This post contains affiliate links. See my disclosure for more information.
Thanks for clicking over for the Maple Sriracha Roasted Chickpeas recipe!
Below you’ll find the easiest 4-ingredient way to make sweet and spicy “croutons” for salad, to make a crunchy snack for movie night, to top a Buddha bowl or salad. Maple Sriracha Roasted Chickpeas are perfect with so many meals and snacks!
Enjoy!
Maple Sriracha Roasted Chickpeas Recipe
Ingredients
- 1 15- ounce can chickpeas/garbanzo beans
- 2 Tablespoons Grade B Maple Syrup
- 2 teaspoons sriracha
- 2 teaspoons grapeseed oil or neutral oil of your choice
Instructions
-
Preheat oven to 375 degrees.
-
Line a large baking sheet with parchment paper.
-
Drain can of chickpeas, reserving liquid if you would like to try making aquafaba meringue with the liquid at a later time.
-
Dry the chickpeas in a kitchen towel or with paper towels. If you do not like the skin on chickpeas, you can gently roll them in a towel which will loosen the skins so you can easily remove them. I usually leave the skins on.
-
In a medium mixing bowl, mix the maple syrup, sriracha and oil. Add beans and mix together to well coat the chickpeas.
-
Pour onto baking sheet.
-
Bake for 35-40 minutes, tossing every 10-12 minutes for even cooking. Otherwise, one side will get pretty dark in color.
-
If you do not want the beans to get completely crunchy, stop baking them at 20-25 minutes in. They will be a nice roasted bean that is great in salads but not yet crunchy. If you want them crouton-crunchy, baking 35-40 minutes. They will be crunchy, no softness left on the inside.
-
Allow to completely cool before storing in an airtight container.
-
Enjoy as a snack, on a salad, with a Buddha bowl or mixed with trail mix.
Pages: 1 2
I LOVE roasted chickpeas and I am going to make these today!!! Thanks for the tip on the pseudonym for Grade B maple syrup. I’ve been having the hardest time finding it!
Yay! I’m glad the maple syrup info was helpful. Now there are 4 Grade A’s and no other Grades. Confusing!
Wow, I had no idea that the grading on maple syrup had changed! It sure is hard to figure out why resources and changes are put forth for some food matters (and ones that weren’t “broke” at that) and not others, isn’t it? Anyway, these look and sound amazing and I will definitely make them soon!
Shirley