Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder
¼ teaspoon salt
1 15-ounce can chickpeas, rinsed
Position rack in upper third of oven; preheat to 400°F.
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.
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.
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