Gochujang crispy chickpeas are easy to make and use in all your favorite recipes, or serve as a snack! Crispy roasted chickpeas are baked with garlic and ginger, then tossed with Korean red chili paste to create a sticky, spicy glaze.
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Crispy roasted chickpeas are one of my favorite meatless proteins. You can use them lots of different ways and they add a nice texture (and, of course, protein) to your food.
I wanted to find an Eastern flavor that would pair well with another recipe I’m working on, and gochujang (pronounced “go-CHEW-jang) was just right! It’s sweet, spicy, and adds a unique flavor you just won’t find anywhere else.
If you’re not familiar with chickpeas, they also go by the name garbanzo beans. They are easy to find in most grocery stores near the other beans and canned goods.
- Chickpeas (garbanzo beans)
- Olive oil
How to make gochujang crispy chickpeas
- Heat olive oil in a large cast iron skillet over medium heat. Add the chickpeas, garlic, and salt, and stir to coat.
- Transfer the pan to a 400ºF oven and cook for 20 minutes, stirring a few times, until beginning to brown and crisp.
- Remove from the oven and add the ginger and gochujang. Stir until the chickpeas are coated in the sauce.
- Return the pan to the oven and cook another 5 minutes or until the sauce is thickened and the chickpeas are crispy.
- Enjoy warm or at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
Top tips and questions
What is gochujang?
Gochujang is a red chili paste that is popular in Korean cooking. It is fermented and has a sweet and spicy flavor.
Not all gochujang is created equal. I recommend finding the most authentic store bought version or making your own for the best flavor. You can make authentic gochujang at home or a simplified easy gochujang sauce if you don’t have access to the authentic tools and ingredients.
I like this Chung Jung One Gochujang Korean Chili Sauce because it tastes great and it’s gluten-free. I think it’s usually cheaper in the store, but wanted you to be able to see the brand that I use.
I always find my gochujang near the other Asian ingredients at the grocery store, but you may also find some in the natural and organic section.
How do you make roasted chickpeas crunchy?
My tip for making really crispy, crunchy roasted chickpeas is to use plenty of oil and cook them in a cast iron skillet. If you prefer to cook with less oil you can, but your chickpeas may come out a little dry.
Also, be sure to dry your chickpeas as best you can before cooking. This will help them crisp up and also prevent splattering when you put them in the hot oil.
I rinse and drain my garbanzo beans in a colander, then place them on a clean kitchen towel to pat dry. I press my garlic right on top of the beans to make it easy to add them both to the pan at the same time.
Finally, if you want the crispiest chickpeas possible, remove the skin from the chickpeas before cooking. This is easy (although tedious) to do by pinching the chickpea between your thumb and finger and letting the skin slip off.
Adding the gochujang sauce at the end of cooking helps the chickpeas crisp up, but keep in mind if they sit for a long time in the sauce they will start to soften.
Tips for customizing gochujang roasted chickpeas
- Add more or less gochujang, garlic, or ginger to suit your taste
- Sprinkle the finished chickpeas with finely chopped cilantro or crispy garlic
- Use as a filling for wraps, top for salads, or add to a buddha bowl
- Mash with a little mayonnaise to make a sweet and spicy Korean bbq chickpea salad sandwich
What to serve with gochujang crispy chickpeas
- Cilantro Broccoli Slaw with Peanut Dressing
- Healthy Green Salad with Spicy Peanut Dressing
- High Protein Vegan Salad with Hummus
- The Best Easy Vegan Salad
- Baked Vegetable Egg Rolls
More chickpea recipes
- Roasted Chickpeas
- Cajun Roasted Chickpeas
- BBQ Chickpea Salad with Cornbread Croutons
- Pesto Linguine with Crispy Balsamic Chickpeas
- Greek Chickpea Wraps
- Avocado, Yellow Rice, and Roasted Chickpea Burrito
Gochujang Crispy Chickpeas
- 3 tablespoons olive oil
- 15 ounces canned chickpeas, rinsed, drained, and patted dry
- 4 cloves garlic, pressed or minced
- Coarse kosher salt
- 2 teaspoons grated ginger
- 1 tablespoon gochujang
- Preheat the oven to 400ºF.
- Heat olive oil in a large cast iron skillet over medium heat until shimmering.
- Carefully add the chickpeas, garlic, and salt to taste (I use about ½ teaspoon). Stir to coat in the hot oil, keeping them in a single layer so they cook evenly.
- Transfer the pan to the oven and roast for 20 minutes, stirring once or twice.
- Remove the pan from the oven and add the ginger and gochujang, stirring to coat all the chickpeas.
- Return to the oven and let cook another 5 minutes or until the sauce is thickened and the chickpeas are crisp.
- Serve warm or at room temperature. Store leftovers in a sealed container in the refrigerator.