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
- Preheat oven to 400 degrees F.
- Place hemp seeds, curry paste, Thai basil leaves, and water into a high speed blender and blend to a smooth and creamy texture.
- In a large bowl, toss chickpeas with blender mixture to thoroughly coat.
- Spread chickpeas onto a parchment paper lined baking sheet and bake for about 40 minutes, or until desired texture.
- 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.
Jennifer Bliss says
Chickpeas are a real staple that is for sure!!!
christine says
Yes, I go through a lot of them and beans in general lately.
Laura ~ RYG says
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!
christine says
He would probably love them as a snack, so many flavor possibilities! I need to dive into hubby’s hot sauce shelf for the next batch.
Linda @ Veganosity says
These look fabulous! You know that I love my chickpeas. I’m definitely going to make these soon. Thanks for the great recipe!
christine says
Thanks and they’re perfect as a snack. And I think I’ll experiment with making roasted chickpea dog treats.
Hannah says
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!
christine says
Agreed, I was going through a lot of cans too and started bulk buying dried from Amazon. They are very mainstream, I grabbed vanilla dessert hummus from Grocery Outlet that was actually delicious.
Hannah says
Ah, that dessert hummus… I’ve had very mixed experiences with it, so I’m afraid to try many other flavors. The best one is by far the mint chocolate, but I still think I would be happier making it myself! I’m just picky, of course. ;)
Marina @ Happy Healing says
Yum!! I’m definitely going to have to make these. Looks like the perfect salty snack.
christine says
Yes, I tried a smokey version that came out great too!