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Most roasted chickpeas are crunchy for about as long as it takes to carry the pan to the counter. These curry roasted chickpeas are built to stay crisp. You dry them well, add the spices partway through roasting, and let them cool on the pan. Then you snack straight from the bowl or toss them over a salad.
These are my go-to crunch for my Kale Caesar Salad, where they stand in for croutons. They’re also happy folded into a Crunchy Chickpea Salad or served alongside Crispy Garlic Baked Chickpeas when you want a second flavor. Want chickpeas for dinner? My Crispy Chickpea Tacos are next.
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Why You’ll Love Them
You know the batch that’s perfect at 4 p.m. and chewy by dinner? Moisture is what does that. Every step here is about getting rid of it or keeping it away.
- They start bone dry. Rinsed chickpeas get patted dry on a clean towel, and any loose skins can come off. Wet chickpeas steam instead of roast.
- The spices go on halfway. Ground spices can scorch over a long bake. Adding them after the first 15 minutes keeps the flavor toasty instead of bitter.
- They cool on the pan. Chickpeas keep crisping as they cool, so leave them alone instead of rushing them into a bowl.
- There’s a re-crisp plan. If leftovers go soft, the oven, air fryer or skillet brings them back. More on that below.
- No curry powder needed. Six pantry spices build the curry flavor.
These curry roasted chickpeas are vegan, gluten-free, dairy-free and nut-free. Each serving (half the can) has 10 grams of protein, 9 grams of fiber and no added sugar.
Curry Roasted Chickpeas Ingredients
- Canned chickpeas: convenient and already cooked. Drain, rinse and dry them well, because that step decides how crisp they get. Dried chickpeas, cooked until just tender, work too.
- Extra-virgin olive oil: a small amount helps the skins crisp and gives the spices something to cling to.
- Coriander, cumin and turmeric: the earthy, golden base of the curry flavor. Turmeric brings the color.
- Ginger, cinnamon and black pepper: a small pinch of each adds warmth and a hint of sweetness, with no sugar involved.
- Unrefined sea salt: it goes on with the spices so it sticks to every chickpea.
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How to Make Curry Roasted Chickpeas
You’ll need an oven, a rimmed baking sheet and parchment paper. The rim keeps the chickpeas from rolling off.
- Dry. Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Drain and rinse the chickpeas, then pat them very dry on a clean towel.
- Oil. Toss the chickpeas with the olive oil in a bowl until evenly coated.
- Roast. Spread the chickpeas in a single layer on the baking sheet and bake for 15 minutes.
- Season. Pull the pan out and sprinkle on the spices and salt. Toss gently with a spatula, since everything is hot.
- Finish. Bake 10 minutes more, until crisp. For chip-level crunch, add 5 to 10 minutes.
- Cool on the pan. Leave them for at least 10 minutes. They keep crisping as they cool.
How to Roast Chickpeas in Air Fryer
An air fryer gets you an even crispier result in less time. Everything goes in at once, so there’s no pre-bake.
- Preheat the air fryer to 400°F.
- Toss the drained, rinsed and dried chickpeas with the olive oil and spices until coated.
- Cook for 12 minutes, shaking the basket halfway through, until crisp.
- Cool for a few minutes before eating.
Substitutions and Variations
- Oil: avocado oil or coconut oil work in place of olive oil.
- Spices: swap in what you have. The recipe is flexible.
- Spicy: paprika, sea salt and garlic powder.
- Sweet: maple syrup, cinnamon and coconut oil. This one has added sugar.
- Tangy: onion powder, lemon zest and sea salt.
- Dill: dill, celery salt, onion powder and parsley.
- Dried chickpeas: cook until just tender, then drain well and dry them completely.
Tips for Crispy Chickpeas
- Timing: they won’t stay very crisp overnight, so make them close to when you’ll eat them.
- Storing: let them cool completely first, then keep them in an airtight container.
- Re-crisping: toss them in a skillet over medium heat, or reheat in the oven or air fryer. The microwave won’t crisp them back up.
- On salads: add them right before serving so they stay crunchy.
Curry Roasted Chickpeas
Jen HansardIngredients
- 1 (14 ½-oz) can chickpeas drained and rinsed
- 2 teaspoon extra-virgin olive oil
- ¼ teaspoon coriander ground
- ¼ teaspoon ground cumin ground
- ¼ teaspoon turmeric, ground ground
- ¼ teaspoon sea salt, unrefined
- ⅛ teaspoon ginger root ground
- ⅛ teaspoon ground cinnamon ground
- ⅛ teaspoon black pepper, ground ground
Instructions
- Heat the oven to 425 °F. Line a rimmed baking sheet with parchment paper.
- Pat the chickpeas dry with a clean towel and transfer them to a bowl. Toss with the olive oil until well coated.
- Spread the chickpeas out on the prepared baking sheet and bake for 15 minutes.
- Remove from the oven and sprinkle with the coriander, cumin, turmeric, salt, ginger, cinnamon and pepper. Return to the oven and bake until they reach your desired crispiness, about 10 minutes more. Let cool slightly before serving.
Recipe Notes
- Texture Tip: They’re crispiest right after cooling and soften as they sit, so roast them close to serving.
- Storing: Refrigerate leftovers in an airtight container. To re-crisp, toss them in a skillet over medium heat or warm them in the oven; the microwave won’t crisp them.
- Spice Swaps: Avocado oil works in place of olive oil, and any spice blend you like can replace the curry spices, such as homemade taco seasoning.
- Serving Ideas: Toss them on a salad in place of croutons.
Nutrition
Common Questions
Pat the chickpeas completely dry, add the spices after the first 15 minutes of roasting, and bake until golden. Then let the curry roasted chickpeas cool on the pan so they keep crisping. Store them only once they’re fully cool.
Moisture is usually the reason. Chickpeas that go into the oven wet will steam, and a crowded pan has the same effect. Dry them well, spread them in a single layer, and bake until they sound crisp when you shake the pan.
Yes. Toss the chickpeas with the oil and spices, then air fry at 400°F for about 12 minutes, shaking the basket halfway through. They finish crispier and faster than in the oven.
Toss them in a skillet over medium heat, or reheat them in the oven or air fryer. The microwave won’t bring the crunch back.
No. This recipe builds the curry flavor from coriander, cumin, turmeric, ginger, cinnamon and black pepper, all of which are easy to find in most pantries.
Yes, and they’re the quickest option. Drain and rinse them, then pat them very dry before you add the oil. Dried chickpeas also work once cooked until just tender.
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I combined the seasoning with a popcorn topping recipe I love. I added 1.5 Tbsp brown sugar, 2 Tps Sriracha, 1.5 Tbsp butter. Heat all of it in a dish in the micorwave. Combine with the chickpeas for the last 10 minutes of baking. They are irresistable.
Yum, yum, yum! Thank you for sharing, Evan.
This is delicious!
Great news. We agree. Thanks for trying it!
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!