Crispy and a bit spicy, oven-roasted sriracha lime chickpeas are a healthy snack. They also are a great topping for salads (instead of croutons) and roasted vegetables.
I saw a photo of my son at school along with his classmates sitting at a table diligently coloring with crayons on white paper.
The caption said they were coming up with resolutions for 2017. I thought that was kind of funny considering they are only three years old!
At home I asked him what he was planning to work on in the new year.
His response was to play with more trains.
It took me a few minutes to realize that was a legitimate New Year’s resolution—to spend time doing what you love.
Diving headfirst into a passion is more likely to stick than an unrealistic exercise regimen, and it might make you more happy.
I have a laundry list of things I would like to improve, but I am going to take my son’s advice and focus on what brings me joy and delight.
While I can’t guarantee that I will be awake at midnight, we will be snacking on all sorts of nibbles at our house tomorrow evening including oven-roasted sriracha lime chickpeas.
They are crispy, a little bit spicy and go well with cocktails and champagne.
If you haven’t tried roasted chickpeas, you are missing out. Besides snacks, I love them in salads like this one with sweet potatoes and kale.
They are also great tucked into stuffed sweet potatoes.
How To Make Sriracha Lime Chickpeas
To make these sriracha lime chickpeas, I whisk together a mix of sriracha, lime juice and olive oil for a quick marinade.
Then I spread them in a single layer on a sheet pan.
After about 25-30 minutes, the chickpeas turn out with just the right amount of heat and spice.
I like to sprinkle them with cilantro, flaky sea salt and black pepper before serving them.
No matter how you might be celebrating or what you might be eating, I wish everyone the absolute best in 2017!Print
Sriracha Lime Chickpeas
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 2 cups 1x
2–15 ounce cans chickpeas
1 heaping tablespoon sriracha
Juice of 1 lime
1 tablespoon olive oil
1/2 teaspoon flaky sea salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 tablespoon chopped fresh cilantro
Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins.
In a small bowl, whisk together the sriracha, lime juice, olive oil, salt and pepper. Transfer the chickpeas to a sheet pan and toss with the sriracha-lime mixture. Spread into a single layer.
Bake for 25 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking. Sprinkle with cilantro and additional salt and pepper before serving.