Crispy Curry-Roasted Chickpeas
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This recipe for crispy curry-roasted chickpeas is an excellent way to transform a humble cupboard staple into a vibrant, savoury snack. The combination of aromatic curry powder and roasted legumes creates a satisfying crunch that makes these a brilliant alternative to traditional crisps or nuts. By ensuring the chickpeas are thoroughly dried before roasting, you achieve a professional texture that holds its bite long after leaving the oven.
A versatile addition to your vegan repertoire, these chickpeas work wonders as a protein-rich snack or a textured garnish for soups and salads. They are naturally gluten-free and packed with plant-based fibre, making them a healthy choice for mid-afternoon cravings or as a simple homemade appetiser when entertaining guests. Enjoy them warm for the best possible flavour and crunch.
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Ingredients for Crispy Curry-Roasted Chickpeas
2 (425g) cans chickpeas, drained, rinsed, patted dry
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon kosher salt
How to make Crispy Curry-Roasted Chickpeas
Preheat oven to 218°C. Toss chickpeas with oil, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake until crisp and golden brown, 35–40 minutes.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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