This has been a recipe that I have been thinking about for a while now. I used to be big on snacking, so I am always vigilantly looking for new snacking opportunities.
I have made a lot of roasted chickpeas in the past for snacking, most commonly ones with curry seasoning, but the idea for these Sriracha peanut butter chickpeas came to me randomly one day and made me immediately think “YASSSS”
With a little bit of adjusting, and a lot of taste tasting (definitely necessary) they came out great! I highly recommend them as an oil-free popcorn replacement, or even as a salad topping!
Thanks, loves. I hope that you enjoy them!
- ♥ 2 cans chickpeas, drained (3 cups cooked)
- ♥ 1/2 teaspoon salt
- ♥ 2 tablespoons maple syrup
- ♥ 3 tablespoons peanut butter
- ♥ 1/4 cup water
- ♥ 2 tablespoons Sriracha
- Preheat oven to 350 degrees.
- Combine salt, peanut butter, and water until smooth.
- Mix drained chickpeas into peanut butter mixture until coated.
- Pour chickpeas onto parchment paper-lined baking sheet, evenly spread, and place into oven for 15 minutes.
- Pull out of oven, use a spatula to stir the chickpeas around, and use Sriracha bottle to squeeze out about a tablespoon over the chickpeas, then place them back for another 15 minutes.
- Pull out, stir chickpeas, and squeeze another tablespoon over the chickpeas, and place them back in the oven for a last 15 minutes.
- Take the chickpeas out and let cool for at least 15 minutes.
- Eat up!
- ♥ I refrigerated these for at least a week and they were great. I would just say to let them warm up either in the oven or just on the counter after sitting in the fridge for a while because they do get a little cold.