Beer Miso Sriracha Roasted Chickpeas

beer sriracha chickpeas

This is one wicked easy recipe sure to quell that savory snack time craving.

Since this came about on a whim and ingredients can change like the weather listed below is a best guesstimate, feel free to alter to your taste.


  • 1 can chickpeas, drained and set aside (canned is easier, fresh is best if you have the time especially PNW CO-OP Pedrosillano garbanzos –  amazing!)
  • 1 Tbsp sriracha, preferably Wicked Kitchen Sriracha Sauce
  • 1 Tbsp miso paste (doesn’t matter what color)
  • 1/3 of a beer, whatever you are drinking works - we used a local Austin favorite for this one: Fire Mans 4 Real Ale
  • Sesame seeds, for garnish (black and white look great together)
  • Smoked salt, for garnish
  • Dried chili, for garnish


  1. Heat oven to 375ºF (190ºC).
  2. Whisk wet ingredients until mixed well.
  3. Toss mixture with chickpeas
  4. Place on a baking pan.
  5. Roast for 20-30 minutes, shaking and stirring during the time until the mixture is evaporated and the chickpeas begin to crisp up and get color. Don’t burn these babies!
  6. Garnish with black and white sesame seeds and dried chili maybe a little smoked salt if you have it hanging around.

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