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Crispy Curried Roasted Chickpeas - 4 ingredients to wow

I brought this healthy, crunchy snack to a party this week. My friends were amazed that the nut-like goodness started with chickpeas aka garbanzo beans --- wow! Here's the recipe they asked for, perfect for Super Bowl parties or basketball nibbles. I used home-cooked chickpeas so I could use the broth for aquafaba recipes, but you can use canned ones in a pinch. See nutritional information and food exchanges below. They're full of protein, iron, and other essential nutrients that give you energy and strength.

Crispy Curried Roasted Chickpeas

Roasted chickpeas with curry or chili spices for a crunchy, healthy, gluten-free, and vegan snack.

Active time: 10 minutes. Total time: 50 minutes. Makes 4 cups or 8 servings.
Cost: 41 cents a serving or $3.25 for the recipe using organic ingredients.

5 cups cooked, drained chickpeas (from one pound dried chickpeas)
2 teaspoons olive oil
1 teaspoon coarse kosher salt or sea salt if you have it or 3/4 teaspoon regular salt
2 teaspoons curry powder


  1. Heat oven to 400°F. Line two rimmed cookie sheets with silicone liners or parchment paper for easy cleanup if desired.
  2. Put a clean kitchen towel on each cookie sheet. Dump half the chickpeas on each towel. Pick up the ends of one towel  so chickpeas rest in it as if they were in a hammock. Roll them back and forth to dry them. Dump dried chickpeas on the cookie sheet. Repeat with other chickpeas.

    Dry chickpeas or garbanzo beans in a towel before roasting.

  3. Remove any loose chickpea skins. You can put them in your Stoup container or just compost them.

    Remove any loose chickpea skins before roasting.

  4. Heap chickpeas into two mounds and drizzle each mound with one teaspoon olive oil and one half teaspoon salt. Roll chickpeas around until they are evenly coated with oil and salt. 
  5. Spread chickpeas out and sprinkle each tray 1/2 teaspoon salt. Bake for 40 minutes (30 minutes using convection). Halfway through the cooking time, rotate pans so the top one is on the bottom and vice versa. This will help chickpeas cook evenly.
  6. Chickpeas are roasted when they are a rich nutty color and roll easily around the cookie sheet when you tilt it. Let a few chickpeas cool off, then taste them. If they aren't crunchy, bake for a few more minutes. Toss with curry powder. Taste and adjust spices as desired.

    Roasted chickpeas are done with they are a rich nutty brown, light, and roll freely on the cookie sheet.

  7. Serve warm or at room temperature. Keeps in a tightly covered container at room temperature for at least two days, so you can make these the day before the Big Game.

    Serve roasted chickpeas warm or at room temperature.

Nutritional Analysis

For comparison, a half-cup of roasted peanuts has 418 calories with 35 grams of fat (including 5 grams saturated fat), 19 grams protein, and 312 mg sodium.

nutritional analysis and food exchanges for Crispy Curried Roasted Chickpeas


  • Make smaller batches if you want. I make a pound at a time because that's how I cook chickpeas.
  • As delicious as these are, be warned that they are high in fiber. If you aren't used to eating beans, stick with a half-cup serving a day.
  • These make a wonderful high-protein treat to take on hikes, planes, or just the lunch room.
  • Variations on this recipe are all over the web. My version uses a towel for drying, not disposable paper towels, starts with dried organic chickpeas, and has the price information. I've had good luck with a chili spice mix using cumin, coriander, and chipotle. See other variations at Steamy Kitchen and in The Kitchn's recipe roundup. I love the Internet!

Reader Comments (4)

These turned out great. Looking forward to trying them as a snack at work tomorrow. Thanks!

Jan 31, 2016 | Registered Commenterwearyma

These are wonderful, and when I've made these for guests they have been popular. I do add a couple of dashes of garlic powder to the ingredients you list, and the result is yummy. This one's a winner: inexpensive, pretty healthy as snacks go, and delicious! Thank you.

Jan 31, 2016 | Registered Commenterchessie

Yaay, thanks! I'm making them live at the Raleigh Home Show Sunday at 1:00pm. Come watch and try a sample if you can.

Feb 17, 2016 | Registered CommenterLinda Watson

This also works great with black beans.

Oct 23, 2016 | Registered Commenterxylaria
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