Chili Garlic Crispy Chickpeas (Printable Version)

Crispy chickpeas coated in chili garlic sauce paired with jasmine rice for a flavorful plant-based dish.

# What You Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Chili Garlic Sauce

07 - 3 tablespoons chili garlic sauce
08 - 1 tablespoon soy sauce or tamari
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 1/2 cups jasmine rice
14 - 3 cups water
15 - 1/2 teaspoon salt

→ Garnishes

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

# Steps:

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, 3 cups water, and 1/2 teaspoon 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, minced garlic, and grated 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 each portion with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges if desired.

# Expert Pointers:

01 -
  • The chickpeas get so impossibly crispy that each bite is pure satisfaction, like snacking on something decadent.
  • It comes together in under an hour, perfect for when you want something vibrant but don't have all evening.
  • One bowl feels complete and nourishing without any guilt, whether you're vegan or just tired of the same rotations.
02 -
  • Chickpeas must be completely dry before roasting or they'll steam instead of crisp, no matter how long they're in the oven.
  • The sauce should be mixed while the chickpeas are still warm so they absorb the flavors and get a slight glaze rather than looking raw.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling—the difference in flavor and aroma is immediate and worth the extra minute.
  • If using tamari for gluten-free, taste the sauce first because it's sometimes saltier than regular soy sauce, and adjust the amount accordingly.
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