Smoky Peanut Butter Soy Roasted Chickpea Snack

Quick Recipe Version (TL;DR)

• Yield: 4 snack servings (about 1/2 cup each)
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (includes cooling)

Quick Ingredients

• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
• 2 tbsp neutral oil, divided
• 1/2 tsp fine sea salt, plus more to taste
• 3 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (or to taste)
• 1/2 tsp garlic powder
• 1–2 tbsp water, as needed to thin
• Flaky sea salt, lime zest, chopped peanuts (optional, for serving)

Do This

• 1. Heat oven to 400°F (200°C). Line a large baking sheet with parchment.
• 2. Drain, rinse, and thoroughly dry chickpeas with clean towels; discard any loose skins.
• 3. Toss chickpeas with 1 tbsp oil and 1/4 tsp salt. Spread in a single layer and roast 20–25 minutes, shaking pan halfway, until starting to crisp.
• 4. Meanwhile, whisk peanut butter, soy sauce, maple syrup, 1 tbsp oil, smoked paprika, chili powder, cayenne, garlic powder, and 1–2 tbsp water until smooth and pourable.
• 5. Reduce oven to 350°F (175°C). Toss hot chickpeas with the peanut-soy sauce until evenly coated.
• 6. Return sauced chickpeas to baking sheet and roast 12–18 minutes more, stirring once or twice, until deep golden, dry to the touch, and lightly charred in spots.
• 7. Cool completely on the pan to crisp. Taste, add salt or lime zest, and sprinkle chopped peanuts if desired.

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Why You’ll Love This Recipe

• Perfectly crisp, snackable chickpeas with a smoky, spicy kick and deep peanut flavor.
• Pantry-friendly ingredients; no special equipment or hard-to-find items required.
• High in plant-based protein and fiber, making it a satisfying alternative to chips or nuts.
• Easy to customize: dial the heat up or down, or play with different spice blends.

Grocery List

• Produce: 1 lime (optional, for zest or juice), fresh cilantro or green onion (optional, for garnish)
• Dairy: None
• Pantry: 2 cans chickpeas, creamy peanut butter, soy sauce or tamari, maple syrup or honey, smoked paprika, chili powder, cayenne pepper, garlic powder, neutral oil (such as avocado, canola, or grapeseed), fine sea salt, black pepper, chopped roasted peanuts (optional)

Full Ingredients

For the Chickpeas

• 2 cans (15 oz / 425 g each) chickpeas (garbanzo beans), drained and rinsed
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1/2 tsp fine sea salt, divided (start with 1/4 tsp; add more to taste after baking)

For the Smoky-Spicy Peanut-Soy Coating

• 3 tbsp creamy natural peanut butter, well stirred
• 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tbsp neutral oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (use less for mild, more for extra spicy)
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1–2 tbsp water, as needed, to thin the mixture to a pourable consistency

Optional Finishing Touches

• Flaky sea salt, to finish
• Finely grated lime zest or a small squeeze of lime juice (brightens the flavors)
• 1–2 tbsp chopped roasted peanuts, for extra crunch
• Chopped fresh cilantro or thinly sliced green onion, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This prevents sticking and makes clean-up easier, especially once the peanut butter coating caramelizes. If you do not have parchment, you can lightly oil the baking sheet, but watch more closely during baking to prevent sticking or burning.

Step 2: Drain, rinse, and dry the chickpeas very well

Open the cans of chickpeas, pour them into a colander, and rinse under cold running water to remove the canning liquid. Shake off excess water, then spread the chickpeas out on a clean kitchen towel or several layers of paper towel. Gently rub and pat them dry. Some of the thin, translucent skins will loosen; you can discard those for extra-crisp chickpeas, but it is not mandatory. The drier the chickpeas are before baking, the crispier they will become, so take a minute to get them as dry as you reasonably can.

Step 3: Season and dry-roast the chickpeas

Transfer the dried chickpeas to the prepared baking sheet. Drizzle with 1 tablespoon neutral oil and sprinkle with about 1/4 teaspoon salt. Toss directly on the pan to coat evenly, then spread the chickpeas out in a single layer with a little space between them. Place the baking sheet on the middle rack and roast for 20–25 minutes, shaking the pan or stirring the chickpeas halfway through. They should look dry, lightly golden, and feel firmer on the outside, but they will not be fully crisp yet. While they roast, move on to the sauce.

Step 4: Mix the smoky-spicy peanut-soy coating

In a medium bowl, combine 3 tablespoons peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon maple syrup or honey, and 1 tablespoon neutral oil. Add 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk until thick, smooth, and glossy. Add 1 tablespoon water and whisk again; the mixture should loosen into a thick but pourable sauce that will evenly coat the chickpeas without clumping. If it still seems very thick, whisk in an additional 1 tablespoon water, a few drops at a time, until it flows slowly off a spoon.

Step 5: Toss hot chickpeas with the peanut butter sauce

When the chickpeas have finished their initial roast, remove the pan from the oven and immediately reduce the oven temperature to 350°F (175°C). Carefully transfer the hot chickpeas into the bowl with the peanut-soy mixture. Use a spatula or spoon to gently fold and toss until every chickpea is evenly coated in the glossy, spiced sauce. Take your time here; a thorough coating ensures maximum flavor and crunch in every bite.

Step 6: Roast again until deeply golden and crisp

Return the sauced chickpeas to the same parchment-lined baking sheet, spreading them again into a single, even layer. Place the pan back into the oven at 350°F (175°C) and roast for 12–18 minutes, stirring or shaking the pan every 5–6 minutes. The sauce will darken to a rich, deep golden-brown and appear dry on the surface, with a few chickpeas showing tiny charred or caramelized spots. Watch carefully for the last few minutes: you want them deeply colored and crisp, but not blackened. If your oven runs hot, start checking at the 10–12 minute mark.

Step 7: Cool completely, taste, and finish with toppings

Remove the pan from the oven and let the chickpeas cool completely on the baking sheet. They will continue to crisp up as they cool, so do not worry if they still feel a little soft right out of the oven. Once cooled, taste and sprinkle with a pinch more salt if needed. For extra brightness, add a little lime zest or a squeeze of lime juice. If using, scatter chopped roasted peanuts and a bit of cilantro or green onion over the top. Serve as a snack, salad topper, or crunchy side. Store any leftovers in an airtight container at room temperature.

Pro Tips

• Dryness is everything: Take time to thoroughly dry the chickpeas before the first roast. Excess moisture is the main reason roasted chickpeas turn out chewy instead of crisp.
• Thin the sauce just enough: The peanut-soy mixture should be thick but pourable. If it is too thick, it will clump; too thin, and it will slide off. Add water a little at a time until it coats the chickpeas smoothly.
• Do not crowd the pan: Use a large baking sheet so the chickpeas roast rather than steam. If needed, divide them between two pans.
• Adjust the heat level: The recipe is moderately spicy. Reduce or omit the cayenne for a milder snack, or add extra cayenne or a pinch of crushed red pepper for more heat.
• Let them cool on the pan: Cooling in a single layer on the warm baking sheet helps them dry out and crisp all the way through.

Variations

• Extra-Spicy Sriracha Peanut Chickpeas: Add 1–2 teaspoons sriracha or another hot sauce to the peanut-soy mixture, and increase cayenne to 1/2 teaspoon. Top with extra chili flakes after baking.
• Sweet-Smoky BBQ Chickpeas: Swap the chili powder for 1 teaspoon of your favorite BBQ seasoning and add an extra 1 teaspoon maple syrup. Keep the smoked paprika for depth and a hint of “grill” flavor.
• Curried Peanut Chickpeas: Replace the chili powder with 1 teaspoon mild curry powder and reduce smoked paprika to 1/2 teaspoon. Finish with lime and chopped cilantro.

Storage & Make-Ahead

Once completely cooled, store the roasted chickpeas in an airtight container at room temperature for up to 3–4 days. They are crispest on day one and two but still very snackable after that. If they soften over time, spread them on a baking sheet and re-crisp in a 325°F (165°C) oven for 5–8 minutes, then cool again before storing. For make-ahead prep, you can drain, rinse, and dry the chickpeas and mix the peanut-soy sauce up to 1 day in advance; keep both refrigerated separately, then bring the sauce to room temperature and whisk before tossing and roasting.

Nutrition (per serving)

Approximate values per serving (1/4 of the batch): 350 calories, 14 g protein, 15 g fat, 38 g carbohydrates, 9 g fiber, and around 350–450 mg sodium (depending on the salt and soy sauce used). These numbers are estimates and will vary based on specific brands and any optional toppings added.