Roasted Curry Chickpeas

Lately I’ve been hungry for more veggie protein options, so I’ve been gravitating toward eating more beans. To be honest, I haven’t always been a big bean fan, but with a new exciting “turn of events” in my life, everything has been a bit out of whack. In a few weeks I’ll be officially ready to share my news, so you’re gonna have to wait for that.

Conscious Cleanse | Roasted Curry Chickpeas | | #easysnack #chickpeas #cleansefriendly
Chickpeas, AKA garbanzo beans, are part of the legume family. They’re touted for their high levels of insoluble fiber, so naturally they’re an amazingly cleanse-friendly food. In just 1 cup of chickpeas you’ll get over 15 grams of protein, so they’re a fantastic veggie-based protein source.

Chickpeas boast a wide array of phytonutrients both in the seed coat and inner bean. My favorite inflammation fighting phytonutrient, quercetin, is plentiful in this little bean, which makes it a healthy food to be eating during the springtime allergy season.

Chickpeas are extremely versatile. You can flavor them with a variety of spices, add them to soups, salads, and salad dressings. You can even eat them by the handful for a healthy and filling snack.

Not only will this recipe delight your taste buds, but it will also help to satisfy your cravings for junk food and sweets. In a recent study, people who ate chickpeas were shown to eat fewer processed foods. Equally exciting, participants who ate garbanzo beans for just 1 week were able to control their blood sugar and insulin levels.

If you’ve ever thought that chickpeas were boring and ordinary, I hope you’ll think twice when you look at the health benefits. Who can deny the mighty chickpea?

I hope you enjoy this simple, delicious, snackable chickpea recipe! Are you inspired to eat more chickpeas? Please share with us in the comments section below.

With savory chickpea love,

Roasted Curry Chickpeas

Yield: 3 cups


  • 3 cups cooked or canned chickpeas
  • 2 TB olive oil
  • 1 tsp ground curry
  • 1/2-1 tsp cayenne pepper
  • 1/2 tsp sea salt

Preheat the oven to 400°F. Line a baking pan with parchment paper. In a large bowl, combine chickpeas, olive oil, curry, cayenne pepper and sea salt. Coat evenly. Spread chickpeas in an even layer on baking sheet and bake for 35-40 minutes, until crisp. Enjoy!

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Showing 12 comments
  • Pam Hahn

    Loving chick pea right now. I can’t get enough of them. Nice change for a grab and go snack rather than always some sort of nut. Plus I love the little kick they have. How would you recommend storing the excess?

    • Jo Schaalman

      Glad you’re loving the chick peas recipe! It’s my new favorite grab and go snack. I store the leftovers in a glass container in my fridge. They typically last 5-7 days. I hope that helps!

  • Tami Peters

    Would any cooked bean work? Say like fava beans?

    • Jo Schaalman

      I’ve never tried it with other beans, but it should work just fine. If you try it, please let us know how it turns out!

  • Mindy Schafer

    I have to hide these from my children or else they would disappear before I can enjoy them! Excited to try some different spice combinations!!

    • Jo Schaalman

      It’s exciting to hear they are a hit for the whole family! Playing with the spice combinations could be really fun – let us know if you find a new favorite. :)

  • Melinda Schafer

    I made a batch today with cumin, paprika and cayenne. Yummy!

    • Jo Schaalman

      That sounds delicious, Melinda! Thanks for the variation. :)

  • Heather K. Margolis

    One thing to note, don’t store these until they’ve fully cooled. Mine got a little mushy instead of crispy b/c I put them into a container too soon.

    • Jo Schaalman

      Sorry your chickpeas got mushy but thanks for the tip, Heather! :)

  • JaynieBall

    Mine are exploding in my oven as I bake them for the first time! Has anyone else had this?

    • Jules Peláez

      Oh no! I’ve never had that happen. What temp did you have the oven at?

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