Roasted Curry Chickpeas
Crispy Roasted Curry Chickpeas are a fiber-rich snack that are also perfect for lunchboxes, salads, or pairing with dinner. Easy and ready in 25 minutes!
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!
Calories: 131kcal, Carbohydrates: 16g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 597mg, Potassium: 171mg, Fiber: 5g, Sugar: 0.03g, Vitamin A: 19IU, Vitamin C: 0.1mg, Calcium: 40mg, Iron: 1mg
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