Curry Roasted Chickpeas

My body thrives on high amounts of protein, so I’m always looking for delicious sources to keep my taste buds satisfied.  Beans are always a great source of protein and healthy carbs to keep both energy and blood sugar levels stable. 

I love this simple recipe for roasted chickpeas as an anytime snack – they’re hearty, satisfying, and full of healthy vegetarian proteins!  Plus, they’re delicious and super easy to stash in a baggie and carry in my bag on busy days. 


Curry Roasted Chickpeas


  • 1 can [15 oz] chickpeas – washed + drained
  • 1 tsp coconut oil
  • 1 tsp curry powder
  • salt + pepper to taste

Preheat oven to 350 degrees.

Evenly coat the chickpeas with the rest of the ingredients.


[you may want to do this in a bowl, but I’m obviously a bit lazy + don’t care for washing extra dishes]

Spread the chickpea mixture onto the baking sheet evenly.


Bake for about 25 minutes, stirring every 10 minutes or so, until the chickpeas have dried out and browned. 


Allow the chickpeas to cool before storing them in a container [this is important to keep them from getting soggy!].


Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!


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