Chili Garlic Crispy Chickpeas (Printer-friendly)

Spicy chili garlic crispy chickpeas served atop fragrant jasmine rice for a vibrant vegan dish.

# 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 - 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 fresh ginger, grated

→ 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

# 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 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, minced garlic, and fresh 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 so crispy you won't miss anything heavier—it's proof that plant-based meals can be genuinely satisfying.
  • The whole thing comes together in 45 minutes, which means you can actually make this on a Tuesday and still have time to breathe.
  • It's flexible enough to adapt to what you have on hand, but specific enough that it never feels like you're improvising.
02 -
  • Truly dry chickpeas are non-negotiable—I learned this the hard way when I skipped the paper towel step and ended up with soft chickpeas that steamed in their own moisture instead of crisping.
  • The sauce should go on the hot chickpeas right out of the oven because warm chickpeas absorb the flavors better and the sauce coats more evenly than it would on cold ones.
03 -
  • If your chickpeas aren't getting crispy enough, your oven might run cool—consider bumping it to 450°F and checking them a bit earlier.
  • Toasting your sesame seeds in a dry pan for just a minute before sprinkling them on top deepens their flavor and makes them taste less like an afterthought.
Go Back