Dry Roasted Curry Chickpeas 



  • 1 (15oz) can of chickpeas, drained and shelled

  • olive oil spray

  • 1/2 tsp garlic salt

  • 1/2 tsp cayenne pepper

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp curry powder (Madras, Maharajah, or Vindaloo)

  • 1/2 tsp onion powder

  • 1/2 tsp ground coriander


  1. Preheat oven to 425 degrees F

  2. Drain chickpeas in colander with cold water, and remove any loose shells

  3. Let drain in colander, then arrange them on several layers of paper towels, and let them dry completely (for about an hour)

  4. Prepare a parchment lined baking sheet and spread the dried chickpeas in a single layer. Spray lightly with olive oil and roast in the oven for about 30 minutes. Shake pan every 10 minutes to avoid burning.

  5. Combine garlic salt, cayenne pepper, cumin, smoked paprika, curry powder, onion powder, coriander together in a mixing bowl and set aside.

  6. After 30 minutes, remove the chickpeas from the oven

  7. Pour chickpeas into the mixing bowl with spices and toss the bowl so all of the chickpeas have been covered in spice.

  8. Spread chickpeas back on baking sheet and let them cool and come to room temperature before serving.

  9. The dry roasted curry chickpeas will last 4-5 days.

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