Roasted Curry Chickpeas
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Crispy Roasted Curry Chickpeas are a fiber-rich snack that are also perfect for lunchboxes, salads, or pairing with dinner. Easy, flavorful, and ready in 25 minutes!
If you’ve never tried roasted chickpeas, you are in for a treat!
Once my oldest son was old enough to eat solid foods, we discovered that he absolutely loves roasted chickpeas. He would scream in delight when he saw that I’d cooked them and then shake his little hands in excitement. I have to say, I agree with his reaction!
The beans become crispy on the outside and soft on the inside, while the flavor is salty and delicious. I love making roasted chickpeas as a snack to munch on as a healthy alternative to chips or crackers, so that I still feel like I’m still getting that “crunch factor” I always crave.
I also can never get enough of these Walnut-Crusted Roasted Chickpeas! There are so many different variations of roasted chickpeas that you can create.
Recipe Ingredients
You’ll need the following ingredients to make these Curried Roasted Chickpeas:
Ingredient Notes
- Avocado Oil: I use avocado oil in this recipe since it has a higher smoke point and I can therefore safely have the oven temperature at 425 degrees Fahrenheit.
- Chickpeas: Also known as garbanzo beans, be sure to drain and rinse them first.
- Cinnamon: Not featured in the photograph, since you only add a dash.
Additions & Substitutions
- Oil: You can use olive oil instead of avocado oil, but turn your oven temperature down to 400 degrees Fahrenheit.
- Spices: You could add a little bit of extra spices such as turmeric, paprika, cumin, or garam masala, but the chickpeas taste great when you make them as is!
Tools For This Recipe
- Mixing bowl
- Baking sheet
How to Make Roasted Curry Chickpeas: Step-by-Step
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
Step 1: In a medium-sized bowl, combine drained and rinsed chickpeas, avocado oil, salt, garlic powder, curry powder, and cinnamon until mixed well.
Step 2: Spread seasoned chickpeas evenly on a lined baking sheet and bake for approximately 20 minutes at 425 degrees Fahrenheit, or until chickpeas are at your desired crispiness level. You can carefully stir the chickpeas once while they’re cooking to help them cook evenly.
What to Serve With Curry Roasted Chickpeas
- Tahini Chickpea Salad: Top your salad with these roasted chickpeas instead of croutons! It’s a great way to get in some more fiber!
- Roasted Chickpea Bowl: For a simple meatless dinner, combine curry roasted chickpeas, rice (or a grain of your choice), roasted vegetables (eggplant, bell pepper, and zucchini would all pair nicely), and top with tahini.
- Appetizer: Serve these roasted chickpeas as an appetizer if you are entertaining, as a way to provide a healthy, vegan, and gluten-free option for your guests. They’re really delicious to sit and munch on!
- Spaghetti or Pizza Topper: Top your spaghetti with roasted chickpeas instead of meatballs or top your pizza with them!
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
You can cook them to your desired consistency. They are meant to be slightly crispy on the outside and still a little soft on the inside. You can bake them a little longer to get them even more crispy if you’d like! Just keep checking on them so they don’t burn.
I’ve listed some different ways I love to serve them above in the section titled, “What to Serve With Curry Roasted Chickpeas”. I love them on their own as a snack, in bowls, on top of salads, or on top of pasta or pizza! They even make a great appetizer! The curry flavor is not overpowering; it’s more subtle.
Absolutely, and I hope you do! My kids love them. Even as they’ve entered a more picky eating stage, they’ll still eat these roasted chickpeas. They’re nice and salty, so I think that’s why they like them!
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Roasted Curry Chickpeas
Ingredients
- 1 (15.5) ounce can chickpeas, drained and rinsed
- 1 tablespoon avocado oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- Dash of cinnamon
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, combine drained and rinsed chickpeas, avocado oil, salt, garlic powder, curry powder, and cinnamon until mixed well.
- Spread seasoned chickpeas on the lined baking sheet so that they’re sitting in one even layer (not on top of one another).
- Bake for approximately 20-25 minutes, until chickpeas are at your desired crispiness level, carefully stirring the chickpeas halfway through. If you forget to stir them, it's no big deal! I typically take mine out of the oven right at the 20 minute mark, but your oven and crispiness preference may be different than mine!