Crispy Chili Sesame Chickpea Bites (Printable Version)

Crunchy spiced chickpeas with chili and toasted sesame flavors

# Ingredient List:

→ Base

01 - 2 cups cooked chickpeas (1 can, drained and rinsed)

→ Seasonings & Coating

02 - 2 tablespoons olive oil
03 - 1 tablespoon soy sauce (or tamari for gluten-free)
04 - 1 tablespoon sesame oil
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground cumin
09 - 1/2 teaspoon salt
10 - 2 tablespoons sesame seeds (white or mixed)

→ Garnish (optional)

11 - 1 tablespoon chopped fresh cilantro
12 - 1 teaspoon chili flakes
13 - Lime wedges

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry thoroughly with a clean towel for maximum crispiness.
03 - In a large bowl, toss the chickpeas with olive oil, soy sauce, and sesame oil.
04 - Add chili powder, smoked paprika, garlic powder, cumin, and salt. Mix until chickpeas are evenly coated.
05 - Spread the chickpeas in a single layer on the prepared baking sheet.
06 - Roast for 20 minutes, stirring halfway through.
07 - Remove from the oven, sprinkle sesame seeds over the chickpeas, and toss to coat.
08 - Return to the oven and roast for another 5 minutes, or until golden and crispy.
09 - Let cool slightly. Serve warm or at room temperature, garnished with cilantro, chili flakes, and lime wedges if desired.

# Expert Advice:

01 -
  • The crunch factor is unreal, way better than any processed snack you could buy
  • You probably have everything in your pantry right now
  • They are impossible to stop eating, so make a double batch
02 -
  • Drying the chickpeas is the difference between crispy and chewy, so do not skip this step
  • Keep an eye on them during the last 5 minutes because sesame seeds burn fast
  • They soften slightly as they cool, so serve them while still warm for the best texture
03 -
  • Remove as many chickpea skins as possible for the crunchiest result
  • Let the pan cool slightly before tossing with sesame seeds so they stick better

Go Back