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.