Chili Garlic Crispy Chickpeas (Printable Version)

Crispy spiced chickpeas tossed in chili garlic sauce over steamed jasmine rice with fresh garnishes.

# 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 grated fresh ginger

→ Jasmine Rice

13 - 1.5 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

# Directions:

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 and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then 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 with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges as desired.

# Expert Tips:

01 -
  • Those chickpeas get so crispy and caramelized in the oven that you'll find yourself sneaking bites straight off the sheet.
  • It comes together in under 45 minutes but tastes like you spent way longer fussing over it.
  • Vegan, dairy-free, and genuinely delicious—no one at the table will feel like they're missing anything.
02 -
  • Don't skip patting the chickpeas dry—this is the one step that separates crispy from soggy, and it's non-negotiable.
  • The chili garlic sauce thickens slightly as it cools, so toss the warm chickpeas in it rather than waiting; cold chickpeas won't absorb the flavors as well.
03 -
  • Make the sauce ahead if you like, but toss it with the warm chickpeas just before serving so they absorb every drop.
  • Leftover chickpeas reheat beautifully in a skillet with a splash of extra sauce, and the rice can be eaten cold in a salad the next day if you have leftovers.
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