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Top with Cinnamon by Izy Hossack, Hardie Grant Books, Sweet & Spicy Roasted Chickpeas, Snack, Review, Recipe book,
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4.67 from 3 votes

Sweet & Spicy Roasted Chickpeas

A totally moreish yet healthy snack which uses the sweet & sour vibe to the full - you'll need to share these of risk eating the whole lot by yourself!
Course Snack
Cuisine British
Keyword chickpeas, easy, healthy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Izy Hossack


  • 400 g 14 oz can chickpeas (garbanzo beans),drained and rinsed
  • 1 tbsp soy sauce gluten-free
  • 1 tbsp white wine vinegar
  • 1 tbsp dark brown or cane sugar
  • 1 tbsp sweet chilli sauce
  • 1 tsp Sriracha or hot sauce
  • 1 tbsp toasted sesame oil


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Put the chickpeas in a bowl with all the other ingredients and stir until coated.
  • Tip them onto a large baking tray and spread them out in a single layer.
  • Bake for 5 minutes, then remove the tray from the oven and give it a shake.
  • Bake for another 10 minutes, then remove, shake again, and bake for a final 5 minutes.
  • Cool before serving.


I didn’t have any sesame oil so used some Oak Smoked Rapeseed oil I happened to have and I used Tabasco as the hot sauce which worked really well.