Indian-spiced crunchy chickpea snack
5
Points®
Total time: 1 hr 30 min • Prep: 10 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
This super-easy crunchy, savory snack includes traditional Indian spices like curry powder and cumin to create a wonderful mid-afternoon pick-me-up. Canned chickpeas make this simple, but you need to dry them as thoroughly as possible for maximum crunchiness. A quick way to remove excess liquid is to rub them between two clean dishtowels. One thing to note: Oven-baked chickpeas do not stay as crispy once cool as deep-fried chickpeas do, so this version is best eaten shortly after they come out of the oven. After the chickpeas cool, they are a delicious, more chewy snack with a heightened nutty flavor.
Ingredients
Cooking spray
1 spray(s)
Olive oil
2 tsp
Curry powder
1.5 Tbsp
Ground coriander
0.25 tsp
Ground cumin
0.5 tsp
Table salt
1 tsp
Canned chickpeas
31 oz
Instructions
1
Preheat oven to 400°F. Coat a cookie sheet with cooking spray.
2
Heat a small pan over medium-high heat. Add oil, spices and salt and stir until fragrant, about 1 to 2 minutes.
3
Place chickpeas in a large bowl. Add spice mixture and mix well to coat chickpeas.
4
Place chickpeas on cookie sheet in a single layer and roast in oven until crunchy, checking and shaking pan twice during cooking, about 1 1/4 hours. Yields about 1/2 cup per serving. (Store any leftovers in an air-tight container.)
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