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 | www.consciouscleanse.com | #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,
Jo_Sig_pink

Roasted Curry Chickpeas

Yield: 3 cups

Ingredients:

  • 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

Directions: 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
      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
      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
      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
      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
      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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