Crispy Curry Roasted Chickpeas
These Crispy Curry Roasted Chickpeas are a favorite. They're easy, and make nutritious snacks or additions to salads and more. And... they're really, really good!
Servings: 30 servings
Calories: 24kcal
Ingredients
- 1 (15-ounce) can chickpeas drained
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2-3 teaspoons curry or your favorite herb or spice
Instructions
- Preheat the oven to 425°F.
- Rinse and drain the chickpeas. Using a paper towel or a clean kitchen towel, dry the chickpeas well, rubbing them gently. They should feel dry to the touch.
- Toss the chickpeas with olive oil and salt with a spoon, ensuring the chickpeas are evenly coated. Spread in an even layer on a baking sheet. Drizzle with a bit more olive oil and a sprinkle of salt.
- Roast in the oven until the chickpeas are golden and slightly darker in color. They will be dry and crispy, and soft in the middle, about 20-30 minutes.
- Remove from the oven, sprinkle with herbs or spices of your choice.
Notes
My favorite way to snack on these Crispy Curry Roasted Chickpeas are when they are still warm from the oven. They are the crispiest then. If there are any leftover, they make a wonderful addition to any green salad.
How to Re-crisp Roasted Chickpeas
Roasted chickpeas can lose crispness after a couple of day. Roast them in an oven for 2 to 3 minutes to re-crisp.Note on Serving Size
This makes just under 2 cups, or about 30 tablespoons. One serving is 1 tablespoon.Nutrition
Serving: 1g | Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 70mg | Fiber: 1g | Sugar: 1g