If you’re looking for the perfect side dish, appetizer, or delicious snack to munch on over the holidays, these Sweet & Salty Oven Roasted Chickpeas are IT! They’re healthy, vegan, gluten-free, flavorful, easy to make, and perfect for the entire family!
When these Sweet & Salty Oven Roasted Curried Chickpeas came out of the oven, I knew I was in trouble. ONE chickpea. That’s really all it took, and by the time I knew it, the entire bowl of chickpeas were in my tummy.
I love how versatile chickpeas are. You can blend them up into a delicious hummus, turn them into a curried dish, mash them into sandwiches, toss them into salads, enjoy them in tacos, and even bake them on pizzas! But if you’ve never enjoyed a bowl of oven roasted chickpeas, you’re missing out. Even if you simply tossed them with some olive oil and salt prior to baking, they’re so delicious.
Well I decided to take it up a notch and turn this delicious bowl of roasted chickpeas into an amazing and irresistible side dish! After experimenting with a few simple ingredients, I came up with the perfect combination of sweet and salty with a little curry flavor. And the best part? They’re healthy and super easy to make!
This recipe was originally developed as part of another larger recipe I’m working on, but after finding out how delicious they were served on their own, I knew I had to create a separate recipe for the chickpeas. I’ve made these several times since, as a dinner side, to put in my kids school lunches as an extra source of protein, or to pack as a snack when we’re on the go. They also make the perfect finger food to serve as a starter.
When developing this recipe, I was going more for flavor and overall taste and texture. They are not crispy, since that’s difficult to achieve unless you dry and dehydrate them at low temperatures for a long time. These roasted chickpeas are definitely dry in texture, but packed with tons of flavor so you don’t get that chalky feeling in your mouth. They taste best straight out of the oven, but can easily be made ahead of time and stored in the fridge. Simply re-heat them quickly in the oven or microwave, or enjoy them at room temperature the following day. In fact, I have a recipe coming soon that uses these chickpeas at room temperature (you guys are going to LOVE this one…I’ve already made it so many times in our house!).
If you’re looking for a healthy, yet flavorful and delicious side that the entire family will love, make sure these Sweet & Salty Oven Roasted Curried Chickpeas make their way onto your menu over the Holidays! They’re also perfect if you’re looking to add some protein into your meals or an easy healthy side for those busy weekdays where you’re trying to piece together your lunch or dinner. Enjoy them on their own, toss them in a salad, or serve them on top of your avocado toast…let me know how you’d enjoy them in the comments below, or tag me on Facebook or Instagram, @vegetariangastronomy #vegetariangastronomy , if you try out the recipe!
I’ll be sharing my favorite way to use these oven roasted chickpeas in a recipe coming soon!
Sweet & Salty Oven Roasted Curried Chickpeas
INGREDIENTS
- 1 15-oz. can chickpeas
- 1/4-1/2 teasp garlic powder
- 1/4 teasp salt
- 1/4 teasp paprika
- 3/4 teasp ground cumin
- 1/4 teasp ground turmeric
- 2 teasp cooking oil , such as avocado oil
- 2 1/2 teasp pure maple syrup
- 2 teasp fresh lemon juice
INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Drain the can of chickpeas and wash thoroughly. Set aside to dry completely or spread them out on a towel and lightly dry using a paper towel (be careful not to smash them).
- Once dry, place all the chickpeas in a small mixing bowl.
- Add all the remaining ingredients above and toss well to completely coat the chickpeas.
- Arrange the seasoned chickpeas in a single layer on the lined baking sheet.
- Once the oven is to temperature, bake the chickpeas for about 20 minutes.
- Remove from the oven and slowly mix.
- If needed, season once more with salt and/or maple syrup, tossing to combine (note, I did not need any extra flavor after baking).
- Serve hot or at room temperature. Store the leftovers in the fridge.
- Enjoy them as a snack or side, or layer them on top of some avocado toast!
Rashmi
I love the idea of oven roasted chickpea, and I know I will love this because I absolutely adore hummus.
I would probably enjoy this in a big salad 🙂
anjali
these would go perfectly in a salad Rashmi!
Natalie | Feasting on Fruit
The sweet and salty part is soooo enticing! Me plus sweet and salty popcorn is always a dangerous combo, and I have a feeling this could go the same way…but healthier and protein filled 🙂 I love that they are sweet, salty, and spiced–so many flavors. These sound awesome Anjali!
anjali
Thanks Natalie! I have a feeling you’ll like these…plus they’re not spicy!
Allison - Celebrating Sweets
I bet I could eat this whole bowl! Sounds great!
anjali
Oh you most definitely can Allison! They’re so addicting and the perfect combo of salty and sweet!
Luci {Luci's Morsels}
I love roasted chickpeas, can’t wait to try this sweet salty flavor next!
anjali
Thanks Luci!
Julie
These are delicious. I make them as well. Different seasonings give different tastes
Platter Talk
Plan on making these guys this weekend & looking forward to the results! Thanks.
anjali
Did you try them out?? Would love to know what you think!
Brian Jones
That’s a really interesting recipe, I love the flavours but never tried roasting them unless it is to get that crispy snack effect… I feel an experiment coming on.
anjali
Oh you’ll love these! They’re so easy and a perfect easy way to flavor up chickpeas for use as a side, on a salad, or even on some avocado toast!
Reshana
These look great!! Definitely hummus ? do you know that corn kernels can also be dried and used for snacking? Xx
anjali
YES…I used to have them all the time growing up! So good =) hope you had a special weekend have loved seeing all the pix!
Rebecca @ Strength and Sunshine
Such a great classic snack to always have!
anjali
Thanks Rebecca!
Linda @ Veganosity
Curried chickpeas are the best! They look delicious. I may need to make some to munch on while I watch the results of the election tonight. They’d go well with a stiff cocktail. I’m going to need one!
anjali
Thanks Linda! ugh election night…the only thing i had was the cocktails…no time to eat or even make food. But yes totally wish i had a bowl of these…would’ve gone through them so fast!
Amy Katz from Veggies Save The Day
I love roasted chickpeas! I can’t wait to try your recipe. The flavors sound amazing!
anjali
Thanks Amy!
Laura
Roasted chickpeas are one of my fave dinner options, especially in Buddha Bowls!
anjali
Thanks Laura!
Sophia | Veggies Don't Bite
We make roasted chickpeas all the time! So good! Love them in wraps.
anjali
These would taste great in a wrap!
Uma
Wow this sounds delicious Anjali. This will be my weekend snack:)
anjali
Thanks Uma! Did you try it?
Nicole Dawson
I love making roasted chickpeas but if I don’t eat them fast, they tend to go soggy. Any hints for keeping them crunchy?
anjali
I sort of mentioned in this post what I was going for with these chickpeas. I totally agree with you. If you dont’ eat them hot out of the oven, they tend to loose their crunchy texture. But honestly, unless you bake at really low temperatures for long time or dehydrate them, i don’t think you’ll keep that crunchy texture when they cool because of the moisture. So with these, i was going more for flavor. These are definitely not “crunchy” by any means…but delicious and i couldn’t seem to keep my hands off haha!
gl
Do these stay on the crisp side for long?