Beer-Miso-Sriracha Roasted Chickpeas

Beer-Miso-Sriracha Roasted Chickpeas
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: About 1.5 cups cooked

Beer-Miso-Sriracha Roasted Chickpeas
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy

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 the best guesstimate. Feel free to alter to your taste.


1.5 - 2 cups cooked Pedrosillano or York White Garbanzo beans (about 3/4 cup dried)

1 Tablespoon Sriracha

1 Tablespoon Organic Miso paste (doesn’t matter what color)

1/3 can beer, whatever you are drinking works.  (We used a local Austin favorite for this one- Fire Mans 4 Real Ale)


Heat oven to 375 degrees

Whisk wet ingredients until mixed well

Toss mixture with cooked chickpeas

Place on baking pan

Roast at 375 degrees for 20-30 minutes, shake and stir during the time until mixture is evaporated and chickpeas begin to get color. Don’t burn these babies!

Garnish with black and white sesame seeds and dried chili maybe a little smoked salt if you have it hanging around.

For more delicious vegan recipes from Chef Derek Sarno, visit Wicked Healthy