Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Roasted Curry Chickpeas

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I love chickpeas in just about all forms, I could probably eat them daily and not get tired of them. And that’s what I’m doing this week since I slow cooked an entire 25 oz. bag to use during the week.

And it makes a lot! Perfect for fast salads, stir fries, and even pet meals and treats.

Miko is a huge chickpea fan and loves them mixed into his dinners.

As big of a fan as I am, can you believe I’m just now getting into the wonderful world of roasting them? I know, I’m just now getting into the snacking and salad topping potential crunchy roasted chickpeas can offer. This recipe is simple, it has a curry flare and fun coating while not being too spicy and oil free. I blended a kicky, hemp seed based curry sauce to coat the chickpeas in first which produced a tasty and crispy outer layer.

Curried Roasted Chickpeas

  • 3 cups cooked chickpeas (or two 15 oz. cans), rinsed and patted dry
  • ¼ cup shelled hemp seeds
  • 2 tbsp. curry paste
  • ¼ cup Thai basil leaves (optional)
  • ½ cup water, as needed
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees F.
  2. Place hemp seeds, curry paste, Thai basil leaves, and water into a high speed blender and blend to a smooth and creamy texture.
  3. In a large bowl, toss chickpeas with blender mixture to thoroughly coat.
  4. Spread chickpeas onto a parchment paper lined baking sheet and bake for about 40 minutes, or until desired texture.
  5. Let cool and enjoy for snack, salads, etc. Fully baked chickpeas can store in an airtight container for 30 days.

I roasted them to a very crunchy texture, perfect for snacking or adding texture to a salad.

The spicy curry flavor is savory and tangy, but not too spicy.

The crunchy texture is perfect for a satisfying snack.

Try this recipe or  simply roast chickpeas with a little salt, vinegar, and tamari for a healthier, protein and fiber loaded snack.

Comments

  2. Christine, I have to be honest, in the past I have not eaten tons of chickpeas. I have no clue why! I like them. I think it’s my husband who bulks at them, but, I think for a snack at work he’d love to try these roasted. I’m heading off to the grocery store and I’m going to look for some. Thanks for the recipe and the inspiration!

  4. Chickpeas really have hit the big time for mainstream acceptance as plant-based protein. I’d wager that more people enjoy them than tofu at this point. Plus, considering how many cans I go through in an average week, I should really take the same approach and cook them in bulk. I don’t think you could ever have too many!