Gochujang-Flavored Crispy Chickpea

Gochujang-Flavored Crispy Chickpea

Lately, I have been seeing some interesting recipes of crispy chickpeas all over the place. I wanted to find out what all the fuss was about and thought of trying it out myself. I absolutely loved the flavor of these baked chickpeas with Gochujang — Korean hot pepper paste, and wanted to share the recipe with you.

These are best served when still warm. Now, I was a little uncertain about the texture of these chickpea snacks when I read the different recipes out there. How crispy are they really, I wondered. Crispy like fried chicken wings or like Falafel? Turns out, it is a different kind of crispy. Some recipes suggest removing the skin for extra crisp but for me, having the skin on was desirable in terms of texture. In fact, it is the soft flesh of the pea breaking out, tearing open the baked shell when one bites on it that gives that sensation of crispness. You can always fry them if you want them crispier. I opted for the healthier version here.

Gochujang is a viscous and sticky paste and coating the chickpeas with it can be a challenge. The best way to do this is to use your fingers and gently massage them on the pulse — yeah, you have to get your hands dirty for this recipe but it is going to be totally worth it!

Try baking plain chickpeas with just salt, pepper and a squeeze of lime or with your favourite seasoning mix. These are great on top of hummus, salad, as a nacho topping or just on its own. You can not run out of ideas with this one. What is your most-liked way of enjoying these?

Gochujang-Flavored Crispy Chickpea

Serves 2
Prep time 15 minutes
Cook time 1 hour
Total time 1 hours, 15 minutes
Dietary Gluten Free, Vegan
Meal type Snack


  • 2 cups Chickpea (cooked or canned)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Gochujang
  • 1 pinch Sea Salt


Use paper towel to absorb any moisture on the chickpeas and allow to air dry for 10­ minutes.
Combine all ingredients along with the dried chickpeas in a bowl gently using your hands.
Spread the coated chickpeas on a baking tray lined with parchment paper and bake for 1 hour, stirring every 10 minutes, at 350 degree Fahrenheit.
Serve after letting them rest for 10-15 minutes.

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