Sweet, salty, spicy, crunchy — Honey Roasted Sriracha Chickpeas is the ultimate snack!
Hi there! I hope you had a wonderful weekend (the final weekend of summer!) and your week is off to a great start. Last Friday, my friends and I made plans to go to the first and only Smorgasburg at Central Park, which turned out, disappointedly… disastrous. There were too many people and the organizers were forced to shut it down by the time we arrived. Luckily, we got a last minute reservation at Boulud Sud nearby so all was well again.
For appetizer, we ordered an octopus dish (James’ favorite dish as usual), and then proceeded to the main courses of penne all’amatriciana and veal saltimbocca (I tried fried sweetbread for the first time and loved it!). Our friends also ordered lamb chops, a platter of Mediterranean mezze, and lemon-saffron linguine – they all seemed to like their dishes!
The most interesting thing on the menu? The dessert with sesame halva candy over a hollowed-out grapefruit filled with tangy grapefruit sorbet. It’s the perfect dessert to finish our meal.
On Saturday, we had brunch with the family at another Daniel Boulud restaurant, DBGB Kitchen and Bar. I’m a fangirl! Just kidding…it was actually a coincidence and I played no part in picking either of the restaurants.
The rest of the weekend was spent with some baseball watching at the Yankees Stadium, beer drinking, and hopping around town looking for the new iPhone. After stopping by the fifth store with no success on Sunday, we gave up and decided to go home and sip on some cocktails.
Lately, we have been making cocktails at home, such as mojitos, rum swizzles (using Gosling’s black seal rum we brought back from Bermuda), and the latest creation: frozen margaritas. Soon we’ll be switching to sangrias and mulled hard cider when it gets cooler out.
Anyway, I’m sure you have your favorite recipes for making drinks at home, but I do want to share a snack that is the perfect as an accompaniment to your happy hour drink or on your next movie night.
Honey roasted sriracha chickpeas. Sounds delicious, right? Add more or less sriracha depending on how spicy you like ’em, but the idea is the same: they’re crunchy, sweet-n-savory, and addicting. They also pack a nutritional punch and are perfect for those with nut allergies.
It’s easy to make and you probably have all of the ingredients needed in your pantry. You can even use it as a topping for soups and salads. Grab your baking sheets and make a big batch – I guarantee you they’ll disappear fast!
- 1 15-oz can chickpeas, drained, rinsed, and pat dry
- 2 tsps olive oil
- 1 tsp honey
- 1-2 tbsps sriracha (depending on your preferred level of spiciness)
- ½ tsp salt
- Preheat oven to 350F.
- In a bowl, mix all of the ingredients until chickpeas are well coated. Spread chickpeas evenly onto a baking sheet. Bake for 35-40 minutes, stirring every 10 minutes, until the chickpeas are golden and crispy.
- Allow to cool before serving.