Curry-Roasted Chickpeas

Appetizers / Snacks

Curry-Roasted Chickpeas

Potato chips are a too-easy, go-to snack with high calorie counts that don’t fill you up. Retool their base and give them a flavorful spice rub, and they’re nearly guilt-free. Roasted Chickpeas have more fiber than chips, and you can bet it’s fine to eat more than just one.


8 servings

Total Time

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Test Kitchen Tip

Feel free to substitute any premixed spice blend like chili powder or Cajun seasoning for the curry powder.


Preheat oven to 400°.

Soak chickpeas in a bowl of hot water with baking soda, 5 minutes.

Roll or rub chickpeas between your hands to remove the skins. Skim and discard skins as they float to the surface.

Drain chickpeas; dry with a kitchen towel (removing any remaining skins if desired).

Whisk together oil, curry powder, and salt. Toss chickpeas in oil mixture to coat, then transfer to a baking sheet and roast until crisp, 4550 minutes.


Soaking the peas first in water and baking soda loosens the skins, making them easy to remove.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 119

% Daily Value*

Total Fat 5g 7%

Cholesterol 0mg 0%

Sodium 586mg 24%

Carbs 17g 5%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

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