If you haven’t gotten on the Sriracha bandwagon yet, it’s not too late!
If you don’t know what I’m talking about – Sriracha is a Thai chili sauce, most popularly sold in bottles with a bright green cap and a rooster on the label. If you like all things chili and spicy, you might totally fall in love with this stuff.
If I’m preaching to the choir, please join me and make some Sriracha roasted chickpeas. These babies are the new wasabi peas! (Yes, I’m for real with that statement.)
They’re an addictive snack and great garnish for salads, soups and pretty much anything else you can think of that might want a little extra awesome.
ALSO! I came across this Bon Appetit list that got me all fired up about going through another putting-Sriracha-on-everything-phase.
Sriracha Roasted Chickpeas
- 2 cans or 3 cups cooked chickpeas, drained and patted dry with a paper towel. (Make sure they’re very dry!)
- 1 tablespoon olive oil
- 2 tablespoons Sriracha
- 1/2 teaspoon of paprika
- 1/4 teaspoon salt
Preheat oven to 200 C/400 F.
Spread chickpeas out on a baking sheet and bake for 25-30 minutes. Check on them once or twice during this time, and shake the pan a little to make sure they cook evenly.
Remove chickpeas from the oven and place them in a mixing bowl. Pour olive oil, Sriracha, paprika and salt into the bowl and mix well to combine.
Spread the chickpeas out onto the baking tray again and bake for another 10 minutes. Let cool for 5 minutes and serve either warm or at room temperature.
Store in an airtight container.