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I asked you guys on Facebook which snack recipe you would prefer to see first, the sweet one or the savoury. You said savoury, so I posted sweet (okay fine I posted the savoury one a day later, don’t hate me!). You see, I play by my own set of rules. I try to post recipes on Sundays, Tuesday and Thursdays, and here I am posting on a Wednesday. What can I say, I love living on the wild side!
I’ve always been a rule-breaker, but I’ve been slick enough to not get caught, most of the time. I still remember in second grade when I got in trouble with the principal for sneaking off school property to go buy sour keys. Like any responsible school would do, they sent a note home to my Mom. I was terrified of getting in trouble so I broke down into a puddle of tears and told the principal and my Mom that a boy in my class’ older brother pressured me to do it. So I didn’t get in trouble…and I got the sour keys!
I consider myself resourceful rather than troublesome. Although as I’ve gotten older, my risks are far more calculated and researched and the fear of getting arrested becomes that much more terrifying. I mean I’ve made it 24 years, I’d rather not ruin that streak.
In hindsight, I think I thought I was a lot smarter than I was. My parents definitely knew there was alcohol hidden in those unlabelled water bottles and the director of our religious school was not oblivious to my sudden disappearance during our Lower East Side Jewish tour (I was in midtown with my camp friends). I now realize how much danger I could have potentially put myself in, but I figure that’s what college is for! Waking up and semi-remembering your near-death experience from the night before and hoping you learned something from it is what your undergrad is all about…right?
I’m also realizing that I have a long way to go. For example, touching your eyes after touching Sriracha is always a bad idea. Sriracha + lime + chickpeas however, is not. So break some rules and eat some chickpeas, just don’t get caught…
PrintCrispy Sriracha Lime Chickpeas
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 1 15 oz can of chickpeas, rinsed well and drained
- 1 T sriracha
- 1 tsp olive oil
- juice from 1 lime
- ¼ tsp sea salt
Instructions
- Preheat oven to 450 degrees F.
- Dry chickpeas REALLY WELL and remove outer skins. Rolling them between two paper towels easily removes skins.
- In a large bowl combine sriracha, olive oil and lime juice.
- Add chickpeas to bowl and coat well.
- Spread evenly on a parchment or silicone-lined baking sheet and sprinkle with sea salt.
- Bake for 20-25 minutes. Check at 20 and if they’re beginning to burn remove from oven.
- Let cool completely on tray.
- Store in an airtight container (may not stay crispy after a few days).
*Perfect for snacking but I also love to throw them on salads as croutons!
Are you a rule-breaker? Tell me the worst rule you’ve broken! I want stories 😉
I have never made roasted chickpeas…CRAZY RIGHT!? These look sooo damn good. I don’t even like sirracha (please don’t hate me) but I would eat this entire bowl.
Ha – I break rules and don’t tell 😉 These babies are definitely NOT rule breakers. Holy yumalicious snackfood. I have a huge bottle of Sriracha it my fridge and a can of chickpeas in my cupboard… hmmm… now I just need a husband to come home with some limes 🙂
I tried these before and they sucked… but I didn’t let them dry at all AND I left the skin on. Whoops! hahah! I’ll have to try it your way because they sound really really good and I was so bummed out that my first try sucked!
Ooo so many poppin’ flavors!
Well that’s great to know that I’m gonna come close to dying a couple times during my undergrad years. It’s all a learning experience, eh? 😉 I’ve done some rebellious things, but my scrupulous personality always makes me spill the beans in tears just like your second grade self did. I’m THAT wimp.
I was actually thinking about roasting chickpeas the other day! Lime and sriracha sounds great together!
My my my…. I didn’t know my seester was such a little badass! Same here, girlfriend. Let’s eat all these chickpeas over like ten vodka sodas.
Sriracha and Lime chickpeas?! That sounds so yummy! I tried salt and vinegar chickpeas from OSG cookbook, but they were bit too delicate for me! I want crispy forms! Anyway I hope you’re doing well, Davida, I’ve been away from blogging for awhile (I am losing some1 this year now…)
Ha. I totally did the water bottle thing too! And while I’ve never touched Sriracha and then my eyes, I have chopped jalapenos and then touched my eyes. No bueno.
I like rules a lot, unless I want to break them. My favorite is “calling in sick”. I know, I am really crazy over here!
I love chickpeas! I haven’t had the time to try making them though! I love sriracha too. Anything hot and sour is good for me.
Wow. Smashing.
Put me in coach. I never thought to roast chickpeas before!