Sriracha Lime Chickpeas
Sriracha Lime Chickpeas are perfect in wraps, bowls, or as a simple snack. These spicy roasted chickpeas add a burst of flavor to every bite.
Servings: 5
Calories: 28kcal
Ingredients
- 2 15.5 oz cans chickpeas
- 1 tablespoon sriracha
- 2 tablespoons lime juice or juice of 1 fresh lime
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Drain and rinse 2 cans of chickpeas.
- Pat chickpeas with a clean dish towel until they are completely dry. Place chickpeas in a large bowl.
- Whisk together sriracha sauce, lime juice, olive oil, sea salt, black pepper, and garlic powder in a small bowl for a minute or two until the dressing is emulsified.
- Pour the emulsified sriracha lime dressing over the chickpeas and toss to coat them thoroughly.
- Place the chickpeas on a baking sheet lined with parchment paper and spread them into an even layer.
- Bake at 400°F for 25 to 30 minutes until they have reached your desired level of crispiness.
Notes
See more expert tips, pictures, and variations above for making the best sriracha lime chickpeas!
Yield: About 3 ½ cups of roasted sriracha lime chickpeas
Serving Size: About ⅔ cup chickpeas
Air Fryer Directions: Lower the temperature to 370°F and air fry for 12 to 16 minutes.
For maximum crispiness, arrange the chickpeas in a single layer within the air fryer basket (cook in 2 batches or half the recipe).
Storage & Reheating: Store sriracha lime chickpeas in an airtight container in the refrigerator for 2 to 3 days.
Once you’re ready to enjoy them again, place the chickpeas in an air fryer or oven at 400°F for 3 to 5 minutes to crisp them up again.
Nutrition
Calories: 28kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 535mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg