Curry Roasted Chickpeas
A perfect alternative to a potato chip craving, these Curry Roasted Chickpeas deliver satisfying crunch. You can also sprinkle them on salads for a healthy upgrade to croutons. Each serving delivers about seven grams of dietary fiber to keep you feeling full until mealtime.Heart-Friendly: Curcumin, the phytochemical that gives curry powder its yellow hue, has been shown to improve heart health by improving the function of endothelium, the lining of blood vessels.
What You’ll Need
Serves 42 (14 oz) cans chickpeas, drained and rinsed2 tbsp canola oil or grapeseed oil1 tbsp yellow curry powder½ tsp salt¼ tsp black pepper
Preheat oven to 400 degrees Fahrenheit. Pat the chickpeas dry with a paper towel or clean kitchen towel. You want the chickpeas to be as dry as possible so they get crispy. Remove any loose skins.Place chickpeas in a large bowl and toss with oil. Add curry powder, salt, and black pepper. Toss to coat chickpeas with spice mixture. Spread chickpeas out on a rimmed baking sheet and bake until crisp and golden, about 40 minutes, stirring at least twice to even for toasting. Allow them to cool, and store in an airtight container for three days.
194 calories, 9g protein, 20g carbs, 9g fat