Curried Chickpeas

Curried Chickpeas

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From: EatingWell Magazine, September/October 2016

Chickpeas roasted in the oven become a tasty, healthy snack in this easy recipe. If making a double batch, be sure to use two rimmed baking sheets so the chickpeas have enough room to crisp up.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon curry powder
  • ¼ teaspoon salt
  • 1 15-ounce can chickpeas, rinsed


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  1. Position rack in upper third of oven; preheat to 400°F.
  2. Combine oil, curry powder and salt in a bowl. Very thoroughly pat chickpeas dry, then toss with the curry mixture. Spread on a rimmed baking sheet.
  3. Bake the chickpeas on the upper rack, stirring twice, until browned and crunchy, 30 to 35 minutes. Let cool on the pan for 30 minutes; the chickpeas crisp as they cool.
  • Make Ahead Tip: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, re-crisp in a 400°F oven for 5 to 10 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 106 calories; 5 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 4 g protein; 22 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 11 IU vitamin A; 0 mg vitamin C; 30 mg calcium; 1 mg iron; 253 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ lean meat, ½ fat

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