Curry Chickpea Crunch

curry chickpea crunchAuthor: Lily Mazzarella
2 cups cooked chickpeas, drained and patted dry
1 tbsp olive oil or melted coconut oil
1 tsp curry powder
1 tsp black pepper
1 tsp salt

Preheat oven to 350 F. Whisk together oil, curry powder, pepper and salt. Place chickpeas in a bowl and pour in the oil-herb combo. Toss to coat thoroughly.

Spread out chickpeas on a baking dish or cookie sheet, and bake for about 30 minutes, until fragrant and crispy. Add more salt and pepper to taste.

Enjoy hot or cooled as a snack, or garnish salads and soup with the chickpeas to add a satisfying crunch to your meal.

Store thoroughly cooled chickpeas in a tightly sealed jar.

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