Chili Garlic Crispy Chickpeas (Printable)

Crispy spicy chickpeas paired with fragrant jasmine rice for a vibrant plant-based 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 - 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

→ 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
19 - Lime wedges

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas very 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, then 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 or tamari, maple syrup or agave nectar, rice vinegar, minced garlic, and grated fresh ginger until well combined.
06 - Transfer roasted chickpeas to a bowl. Drizzle with the chili garlic sauce and toss to coat evenly.
07 - Divide jasmine rice among four bowls. Top with chili garlic crispy chickpeas. Garnish with scallions, sesame seeds, cilantro, and lime wedges.

# Expert Advice:

01 -
  • The chickpeas get genuinely crispy on the outside while staying tender inside, giving you multiple textures in every bite.
  • This meal comes together in under an hour, so weeknight dinners feel effortless without sacrificing flavor or nutrition.
  • It's naturally vegan and gluten-free with simple swaps, making it inclusive for almost any table you're cooking for.
02 -
  • Dry chickpeas are absolutely essential—even a little moisture will prevent them from getting truly crispy, so take the time to pat them down properly.
  • Don't skip the step of rinsing canned chickpeas and drying them again; the brine and excess starch are what keep them soft and mushy.
  • The sauce is better made fresh rather than ahead of time because ginger and garlic's flavors are brightest when raw, and the mixture can separate if left to sit.
03 -
  • If you're making this ahead, keep the chickpeas and sauce separate until serving time—this preserves that crucial crispiness that makes the dish what it is.
  • Fresh lime squeezed directly onto your bowl changes everything, adding a brightness that ties all the elements together and cuts through the richness in the best way.
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