Preheat oven to 400°F (200°C).

Drain and rinse chickpeas thoroughly. Pat them dry with a towel and remove any loose skins.

In a large bowl, whisk together sriracha, lime juice, olive oil, salt, and pepper.

Add chickpeas and toss until well coated.

Using a slotted spoon, transfer chickpeas to a baking sheet and spread them into a single layer.

Roast for 25–30 minutes, shaking the pan halfway through, until crisp and golden brown.

Sprinkle with chopped parsley and flaky sea salt before serving.