Recipes » Curry Roasted Chickpeas

Curry Roasted Chickpeas

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If you’re looking for a healthier snack alternative that feels a bit naughty, you’ll LOVE these spicy curry roasted chickpeas!

Chickpeas are packed with natural protein and fiber, making them the perfect snack to hold you over in between meals. These nutrient-dense munchies are loaded with iron, phosphorus, Thiamin, Vitamin B6, magnesium and zinc. Did we mention they’re absolutely tasty too!

You’ll Need:
2 (15 oz.) cans chickpeas a.k.a. garbanzo beans, rinsed and drained (or 3 cups of prepared beans)
2 Tbs extra-virgin olive oil
1 1/2 tsp Madras curry powder
1 tsp freshly squeezed lime juice
1 tsp chili powder (we use Chipotle chili powder)
1/2 tsp sea salt
1/4 tsp paprika
1/4 tsp ground cayenne pepper

If you’re using canned chickpeas, rinse the chickpeas thoroughly and if you happen to have a salad spinner, give them a whirl to remove any excess water. If you don’t happen to have one (you should seriously Get one!) you can place them on a paper towel or lint-free cloth and let them dry for about 10 minutes before continuing.

Combine all of the seasonings in a small bowl and set aside. Transfer the well drained (dry) chickpeas to a bowl or gallon size zip-close bag. Add the olive oil, turn/fold the beans to ensure they are all evenly coated. Sprinkle the seasoning mix over the beans, again turn/fold to ensure they are evenly coated with seasoning.

Transfer them to a cookie sheet that has been lined with parchment paper or foil. Be sure they are in a single layer on the tray.

Bake at 400F for 35-40 minutes, or until they are crispy.

Note: Failure to drain the chickpeas will result in mushy snacks instead of crispy snacks.

© Canstock Photo Peteer

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2 thoughts on “Curry Roasted Chickpeas”

  1. We don’t do canned beans, only dried. So should I soak and cook before proceeding?

    I’m not awake yet. These look amazing. Time to soak some beans!


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