Curry Roasted Chickpeas

Curry Roasted Chickpeas


  • 2 14-oz. cans chickpeas, drained and rinsed
  • 2 tbsp. canola oil or grape seed oil
  • 1 tbsp. yellow curry powder
  • ½ tsp. salt
  • ¼ tsp. black pepper


  1. Preheat oven to 400 degrees. Pat the chickpeas dry with a paper towel or clean kitchen towel. You want the chickpeas to be as dry as possible so they get crispy. Remove all loose skins.
  2. Place chickpeas in a large bowl and toss with oil. Add curry powder, salt, and black pepper. Toss to coat chickpeas with spice mixture. Spread chickpeas out on a rimmed baking sheet and bake until crisp and golden., about 40 minutes, stirring at least twice for even toasting. Allow them to cool, and store in an airtight container for up to 3 days
  • 194 calories
  • 9 grams protein
  • 20 grams carbs
  • 9 grams carbs

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