Sriracha Spiced Chickpeas

Heat up your March Madness party with these sriracha spiced chickpeas. This gluten-free snack is addictive and scrumptious: guaranteed to be a slam dunk!

                Sriracha Spiced Chickpeas
                                                                                                                                  

Ingredients
one 15 ounce can of chickpeas
1.5 tablespoons olive oil

1 to 2 tablespoons Sriracha hot sauce
1/4 teaspoon dried and crumbled epazote leaves

sea salt

Directions

Drain and rinse chickpeas. Pat dry.

Heat the oil in a non-stick pan and once hot add the chickpeas. Give them a good stir to try and coat them in the olive oil. Pour the soy sauce and the sriracha over the chickpeas, then sprinkle in the epazote leaves. Use to your spoon to mix and help distribute the soy sauce, sriracha, and epazote over the chickpeas. Turn up the heat to medium and sauté until the liquid is absorbed , make sure to stir to prevent burning. 

Once the chickpeas are a bit caramelized, they are ready. Remove from heat and allow to cool slightly before serving.

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