Chili Garlic Crispy Chickpeas (Printable)

Crispy chickpeas tossed in chili garlic sauce atop fragrant jasmine rice for a vibrant plant-based meal.

# 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 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

# 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. 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 cooked jasmine rice among serving bowls. Top each portion with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges as desired.

# Expert Advice:

01 -
  • Those crispy chickpeas have an addictive texture that makes you reach for another bite before you've finished chewing the first.
  • It comes together in 45 minutes, which means you can have something restaurant-quality on a weeknight without the stress.
  • The chili-garlic sauce strikes that perfect balance between heat and sweetness, making it crave-worthy rather than punishing.
02 -
  • Drying the chickpeas is non-negotiable—I learned this the hard way the first time I made them, and they came out steamed instead of crispy, which was disappointing and taught me the importance of patience with paper towels.
  • Don't skip shaking the pan halfway through roasting; it ensures even browning and prevents any from burning on the bottom while others stay pale.
  • The sauce tastes better after sitting for a few minutes while the chickpeas cool slightly, allowing the flavors to meld rather than feeling sharp and separate.
03 -
  • Make sure your sesame seeds are toasted—raw ones disappear into the background, but toasted ones add a nutty warmth that's noticeable and delicious.
  • Don't let the rice get cold before serving, as jasmine rice firms up quickly and loses some of its delicate texture; serve immediately while everything is still warm.
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