Sriracha Roasted Chickpeas.

Today I present to you hands down the most addicting snack ever.

I don’t usually eat salty things like chips and crackers, I’m more of a sweets lady (hence the blog name…). But ever since I discovered these I can’t keep my hands off ’em. And, did you know that one cup of cooked chickpeas has 15 grams of protein?! That’s a whole lot. So you don’t have to feel as guilty if you happen to eat a whole batch in a day…

Let’s talk Sriracha for a second. I’m not a huge fan of spice (I know, sue me.) but I do love flavor. If you’re sensitive to it like me, you can just mix a tiny bit of the sauce into whatever you’re eating and it does magical things. And when I say tiny, I mean tiny. This stuff is strong!

So anyways, these roasted chickpeas take about 30 seconds of actual effort and 30 minutes of baking time. If you’re ambitious and remember, you can buy the dried chickpeas instead of the ones in the can and then soak/boil them in advance. If not, canned works just great, too. Kick them up a notch with some garlic sea salt (my new favorite best friend in the kitchen).

Sriracha Roasted Chickpeas

one can of garbanzo beans

1-3 tbsp. sriracha (to taste)

sea salt or garlic sea salt

non-stick cooking spray

1. Preheat the oven to 400 degrees fahrenheit and spray a baking sheet with Pam or Coconut Oil.

2. Rinse and drain chickpeas. Thoroughly mix in Sriracha and sprinkle with salt/seasoning. Pour chickpeas onto baking sheet, making sure that none of on  top of each other and are in one layer.

3. Roast chickpeas for ~30 minutes (I like mine super crispy/slightly dark brown in places, but feel free to bake them for less time!).

4. Let cool and store in an airtight container either in the fridge or pantry. Snack away! 🙂