Chili Garlic Crispy Chickpeas (Print out)

Crispy chickpeas tossed in spicy chili garlic sauce, paired with fragrant jasmine rice for a flavorful meal.

# What You'll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - 0.5 teaspoon salt
06 - 0.25 teaspoon black pepper

→ Chili Garlic Sauce

07 - 3 tablespoons chili garlic sauce (such as sambal oelek)
08 - 1 tablespoon soy sauce or tamari for gluten-free
09 - 1 tablespoon maple syrup or agave nectar
10 - 1 tablespoon rice vinegar
11 - 2 cloves garlic, minced
12 - 1 teaspoon grated fresh ginger

→ Jasmine Rice

13 - 1.5 cups jasmine rice
14 - 3 cups water
15 - 0.5 teaspoon salt

→ Garnishes

16 - 2 scallions, thinly sliced
17 - 1 tablespoon toasted sesame seeds
18 - Fresh cilantro leaves, optional
19 - Lime wedges, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with paper towels. Transfer to a bowl and toss with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
03 - Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking halfway through, until golden and crispy.
04 - Rinse jasmine rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan; bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together chili garlic sauce, soy sauce, maple syrup, rice vinegar, garlic, and ginger until well combined.
06 - Transfer roasted chickpeas to a bowl. Drizzle with chili garlic sauce and toss to coat evenly.
07 - Divide jasmine rice among serving bowls. Top with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The chickpeas get genuinely crispy and shatter between your teeth like the most satisfying snack, not soft and mushy like you might fear.
  • It comes together in under 45 minutes and uses pantry staples, so you're never caught without the ingredients.
  • This is the kind of dish that makes plant-based eating feel bold and flavorful, not like you're settling for vegetables.
02 -
  • Drying the chickpeas thoroughly with paper towels is non-negotiable—I learned this the hard way after serving steamed chickpeas instead of crispy ones.
  • Shaking the pan halfway through roasting makes the difference between some crispy pieces and entirely crispy chickpeas, so don't skip it.
  • The sauce tastes bright and balanced only if you include the rice vinegar—without it, everything feels flat and one-note.
03 -
  • Make the sauce while the chickpeas roast so you can toss them immediately when they come out of the oven—the heat helps them absorb the flavors better.
  • If you prefer less heat, use less chili garlic sauce and add a squeeze of honey to balance it, rather than eliminating the sauce entirely.
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