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If you’re looking for a protein-packed snack, then I’ve got the perfect recipe for you. This Curry Roasted Chickpeas Snack has 10 grams of protein per serving and is super easy to make! Eat as-is or use as a salad topper. I love adding these to my kale caesar salad to act like croutons and plant-based protein.
Why this Roasted Chickpeas Snack Rawks
These crispy roasted chickpeas are the ultimate snack—crunchy, flavorful, and incredibly addictive! You might just finish both servings in one go. I love how they’re light and airy like popcorn yet packed with a rich, nutty taste.
Garbanzo beans are legumes packed with folate, fiber, and manganese. They can help you stay full longer and make a great healthy snack for weight loss. They are not a complete protein, so make sure you include a variety of plant-based proteins in your diet so you aren’t missing out on essential nutrients.
Chickpeas are no longer just for making homemade hummus (though that’s always a winner). They’re a plant-powered protein loaded with fiber, which means they will keep you full longer and help your digestive system. Whether tossed into a crunchy chickpea salad, enjoyed on their own, or a lovely snack of garlic baked chickpeas, you choose.
Ingredients You’ll Need
It may look like this roasted chickpeas snack recipe has a lot of ingredients, but most of them are spices! I played around with the amounts and types until I found the perfect curry-inspired combo to make this roasted chickpeas snack oh-so-good.
- Chickpeas: These versatile legumes add a mild, nutty flavor and a hearty texture to any dish. Look for canned chickpeas for convenience—just drain and rinse before using—or opt for dried chickpeas if you prefer to cook them from scratch for a firmer bite.
- Extra-virgin olive oil: The oil of choice in this recipe, yet you can use avocado oil or coconut oil if you want. It helps the spices stick to the beans. You don’t need a lot!
- Spices: I’m using a combination of ground coriander, cumin, turmeric, sea salt, ginger, cinnamon and black pepper to achieve that curry-like flavor. You can swap them out or around based on what you have on hand and your preferences.
How to Make Roasted Chickpeas Snack
To make this roasted chickpeas snack, you’ll need an oven, a rimmed baking sheet and some parchment paper. These beans tend to roll around easily, so a baking sheet with a rim keeps them from falling to the bottom of your oven.
- Preheat oven to 425°F and line the baking sheet with parchment paper. Then drain and rinse the chickpeas, pat dry with a paper towel to remove excess liquid and transfer to a bowl.
- Toss the beans with olive oil until they are evenly coated.
- Place on a lined baking sheet, spread them out and bake for 15 minutes.
- Remove from oven and sprinkle with the spices then gently toss to coat. Be careful as they will be hot!
- Return to oven for 10 minutes or until the desired crispiness is reached. I like my super dried out and extra crispy like a chip, so I bake 5-10 more minutes.
- Remove from oven and allow to cool slightly before eating.
How to Store Roasted Chickpeas
These roasted chickpeas recipe won’t stay very crispy overnight, so try to enjoy them immediately. You can store them in an air-tight container and reheat in the oven, air fryer or skillet to crisp back up. (Heating them up in the microwave won’t get them crispy again.)
Cooking Roasted Chickpeas in Air Fryer
If you have an air fryer (this is the #1 top-rated on Amazon) then you can toss this snack right in for an even crispier result. The recipe instructions change slightly so read on for the modifications:
- Preheat the air fryer to 400°F.
- Toss the drained and rinsed chickpeas with olive oil and spices in a bowl until well coated.
- Transfer the beans to the air fryer basket and cook for 12 minutes, or until the desired crispiness is reached. Remove the basket halfway through baking and shake well to make sure the beans cook evenly.
- Allow to cool slightly before enjoying!
Very similar to the usual instructions for my roasted chickpeas snack, but with a shorter cooking time and no need to pre-cook the garbanzo beans before seasoning. Let me know if you give them a try!
Seasoning Variations
Roasted chickpeas are super easy to make with whatever spices you want, sweet or savory! Here are a few other combos you should try:
- Spicy: Paprika, sea salt + garlic powder.
- Sweet: Maple syrup, cinnamon, maple sugar + coconut oil.
- Tangy: Onion powder, lemon zest + sea salt.
- Dill: Dill powder, celery salt, onion powder + parsley.
Common Questions
Chickpeas are an excellent snack with 10 grams of protein per serving. Enjoy them on their own, in salads, soups, or mixed with trail mix for a crunchy, nutritious boost. They’re easy to prepare and keep you feeling full longer.
Yes, you can eat canned chickpeas straight from the can after draining and rinsing. They are fully cooked, soft, and mild in flavor. Use them in recipes, mash them for spreads, or season them for a quick snack.
Rinsing canned chickpeas reduces excess sodium. Since they’re packed in a salty liquid, a quick rinse makes them a healthier option. It also improves their taste and removes any excess starch.
Yes! Roasted chickpeas are still a nutritious snack, packed with protein, fiber, and essential minerals. While roasting reduces some water-soluble nutrients, it enhances their crunch and flavor without compromising their health benefits. Just be mindful of added oils and seasonings to keep them as healthy as possible.
Roasted chickpeas can support an anti-inflammatory diet thanks to their fiber, plant-based protein, and antioxidant content. They also provide magnesium and other nutrients that may help combat inflammation. Seasoning them with turmeric or ginger can boost these benefits even more.
More Recipes With Chickpeas
I have to laugh when I hear people say you can’t get enough protein on a plant-based diet. Oh, how wrong they are when there is so much protein to be found in chickpeas, along with other amazing vitamins, minerals and nutrients our bodies need to thrive. Here are a few more recipes that use chickpeas:
If you make my Curry Roasted Chickpeas Snack, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Curry Roasted Chickpeas Snack
Ingredients
- 1 can chickpeas (13.5 oz) drained and rinsed
- 2 tsp extra-virgin olive oil
- ¼ tsp coriander ground
- ¼ tsp cumin ground
- ¼ tsp turmeric ground
- ¼ tsp sea salt, unrefined
- ⅛ tsp ginger ground
- ⅛ tsp ground cinnamon ground
- ⅛ tsp black pepper, ground ground
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas. Pat dry on a clean towel and transfer to a bowl.
- Toss chickpeas with olive oil until well coated.
- Place chickpeas on baking sheet, well spread out, and bake 15 minutes.
- Remove chickpeas from oven and sprinkle with spices. Return to oven for 10 minutes or until desired crispiness is reached.
- Remove from oven and cool slightly before eating.
Equipment
- oven
- baking sheet
Notes
- This snack is best right after cooling. They will lose their crispy texture if they sit.
- Swap the seasoning with the spices of your choice.
- Swap olive oil with avocado or coconut oil.
- You can store leftovers in the fridge in an air-tight container. To re-crisp, toss in a skillet on medium heat or reheat in the oven. The microwave will not make them crispy.
- You can eat this snack as is, or toss these chickpeas into a salad for the crispiness of croutons yet packed with plant-protein.
This is delicious!
These are great! I love the spice mix and they turned out super crunchy. I’m going to try them in the air fryer next time.
Ooohh great idea, Erin!