Prepare yourself for some seriously addictive snacking. These Crispy Curry Roasted Chickpeas are super easy to make and can be used as a crunchy topping on your salad or soup or just eaten by the handful!
What’s better than a snack that is delicious AND full of nutrition? You might think you’d feel guilty munching on a whole bunch of these, but you won’t. Chickpeas/garbanzo beans are super good for you — packing tons of protein, fiber, and other good stuff.
The flavoring in this recipe is a combo of paprika + cayenne + curry powder which makes for a spicy snack. If you’re not a fan of curry or cayenne pepper, you can easily substitute in cumin, chili powder, or simply coat them with a bit of salt and pepper. You really can’t go wrong.
By the way have you heard of aquafaba? When you’re draining your chickpeas, save the liquid — that’s the aquafaba (aqua=water; faba=bean). You can use it in place of egg whites. Crazy right? Here’s a cool link with some ideas of ways you can use aquafaba. There are also some impressive vegan cookbooks and recipes online featuring this ingredient. So yea, now you know not to pour that stuff out!
Hope you love these crunchy lil’ treats!
Crispy Curry Roasted Chickpeas
Prep time: 5 mins Total time: 1-hour Yield: about 1.5 cups
1 can or tetra box chickpeas/garbanzo beans, drained & rinsed
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (for less spicy beans, you can substitute cumin here for an equally tasty snack)
1/4 teaspoon curry powder
1/2 teaspoon sea salt
1. Preheat oven to 425°F
2. Drain and rinse chickpeas/garbanzo beans. In a medium bowl, add all ingredients and stir until beans are evenly coated with oil and spices.
Spread out beans onto parchment or foil-lined rimmed baking sheet and bake for 20-30 mins, stirring occasionally.
3. Turn oven off and leave beans inside until oven and beans are cooled. This step helps dehydrate the beans fully so they stay crunchy. If you plan to eat them right away or want a chewier bean, you can skip this step. Enjoy!
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