Sriracha Lime Roasted Chickpeas

I make these Sriracha Lime Roasted Chickpeas when I want something crispy, zesty, and packed with protein. They’re spicy, tangy, and absolutely perfect as a snack, salad topping, or crunchy side for roasted vegetables.

Why You’ll Love This Recipe

I love how quick and easy this recipe is to prepare. With just a handful of pantry staples, I can whip up a flavorful snack that satisfies every crunchy, salty craving. The chickpeas crisp up beautifully in the oven, and the bold mix of sriracha and lime adds just the right kick. It’s also naturally vegan and gluten-free, which means I can serve it to just about anyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cans (15 ounces each) of chickpeas

• 1 tablespoon sriracha

• Juice of 1 lime

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Chopped parsley (for serving)

• Flaky sea salt (for serving)

Directions

1. I preheat the oven to 400 °F (about 200 °C).

2. I drain and rinse the chickpeas thoroughly, then pat them dry with a towel. I remove any loose skins to help them crisp better.

3. In a large bowl, I whisk together the sriracha, lime juice, olive oil, kosher salt, and black pepper. I stir in the chickpeas until they’re fully coated.

4. Using a slotted spoon, I transfer the chickpeas to a baking sheet in a single layer, leaving space between them for even roasting.

5. I roast the chickpeas for 25–30 minutes, shaking the pan once halfway through so they cook evenly.

6. When they’re golden and crispy, I sprinkle them with chopped parsley and a pinch of flaky sea salt before serving.

Servings and timing

This recipe makes 4 servings. It takes 5 minutes to prep and about 30 minutes to cook, for a total time of 35 minutes. I often serve them hot, but they’re just as tasty at room temperature.

Variations

• I switch out sriracha for hot honey or gochujang when I want a different kind of heat.

• I use lemon instead of lime when that’s what I have on hand—it still tastes fresh and bright.

• I toss them in smoked paprika or cumin for a deeper, earthier flavor.

• I sometimes add a teaspoon of maple syrup or agave for a sweet-spicy combo.

• I mix them with roasted nuts or seeds for a protein-packed trail mix.

Storage/reheating

I store any leftover chickpeas in an open container at room temperature for up to 2 days to keep them crisp. I don’t cover them tightly or refrigerate, as that can make them soft. If they lose their crunch, I re-toast them in the oven at 350 °F (175 °C) for 5–10 minutes to crisp them up again.

FAQs

Why won’t my chickpeas get crispy?

I make sure they’re thoroughly dried before roasting—any moisture will steam them instead of crisping.

Can I use homemade cooked chickpeas instead of canned?

Yes—I just make sure they’re fully cooked and patted dry before using them in this recipe.

How spicy are these?

They have a noticeable kick, but I can always reduce the sriracha to tone it down, or add more for extra heat.

Do I need to remove the chickpea skins?

I usually remove the loose ones for a better texture, but it’s not required—they still roast well with the skins on.

Can I air-fry these instead of roasting?

Yes—I air-fry them at 390 °F for about 15 minutes, shaking halfway through. They crisp up even faster that way.

Are these chickpeas good for salads?

Absolutely—I love using them as a crunchy topping instead of croutons.

What type of lime juice should I use?

I use fresh lime juice for the best flavor, but bottled works in a pinch.

Can I double this recipe?

Yes—I spread them across two baking sheets to avoid overcrowding and ensure they roast evenly.

Do they stay crunchy for days?

They’re crispiest the day I make them. After about 2 days, they start to soften slightly.

Can I add other herbs or spices after roasting?

Yes—once they’re hot, I sometimes toss them with additional chili powder, garlic salt, or za’atar for a flavor boost.

Conclusion

These Sriracha Lime Roasted Chickpeas are my go-to when I want something bold, crunchy, and packed with protein. They’re perfect as a snack or a creative topping. Whether I toss them on a salad or eat them straight from the pan, they always deliver that spicy, citrusy crunch I love.

Print