Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!
Sriracha Lime Roasted Chickpeas
Sriracha Lime Roasted Chickpeas
Ingredients:
1 can chickpeas – rinse, drain and pat the beans dry
1 1/2 Tbsp Sriracha Hot Sauce
1/2 tsp maple syrup (optional but good)
2 Tbsp nutritional yeast
1/2 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp smoked paprika
Juice and zest of 1 lime
Tiny pinch of salt
2-3 Tbsp fresh cilantro (optional but pretty!)
Instructions:
1. Preheat oven to 400.
2. Whisk sriracha, lime juice and maple syrup together in small bowl.
3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.
4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.
5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.
** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!
6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.
7. ENJOY!!!
Mix Sriracha, lime juice and maple syrup together in a bowl
Add to chickpeas, toss to coat
Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well
Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes
Remove from oven, transfer to mixing bowl
Add lime zest, tiny pinch of salt and chopped cilantro
Serve warm!
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Kid Tested Firefighter Approved 
OH my gosh! I found this through pinterest and I’m so happy I found this and your blog! Can’t wait to find other yummy vegetarian stuff on here! Thanks!!
Welcome Lacy!!! 🙂
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We liked these a lot, but the lime zest doesn’t stick, maybe mine come out drier than yours because of using pressure cooked beans, instead of canned? I tried the Buffalo chickpeas last month, but liked these much better. Love coriander and sriracha. Thanks!
Just out of curiosity, how do you store these? I tried a recipe in the past and it got soggy real fast…. Thank you!
They do, unfortunately. You can re-toast them in the toaster oven the next day. I top salads with the leftovers, usually. 🙂