Curry Roasted Chickpeas Snack
Servings: 2
This roasted chickpea snack is a savory, slightly spicy, and deeply satisfying recipe with 10 grams protein per serving. Turmeric adds a touch of warmth and a vibrant color, while the ginger and cinnamon lend a hint of sweet spice.
Equipment
- oven
- baking sheet
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.
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.
Nutrition
Calories: 207kcal, Carbohydrates: 26g, Protein: 10g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 823mg, Potassium: 293mg, Fiber: 9g, Sugar: 0.03g, Vitamin A: 33IU, Vitamin C: 0.3mg, Calcium: 74mg, Iron: 3mg