Crunchy Turmeric Roasted Chickpeas
My golden Turmeric Roasted Chickpeas are delicious and they are loaded with fiber and are a plant based protein. Plus, turmeric adds anti-inflammatory benefits. These spiced chickpeas are perfect for midday snacking or to add extra protein to a salad or grain bowl like my Salmon Quinoa Bowl.
This crunchy goodness takes minimal time and bakes at a lower temperature for about 35 minutes. These have quickly become a household favorite!
Why this recipe works
- It’s easy on the wallet and simple to make.
- This chickpea turmeric recipe is versatile- throw it on top of my Garlic Turmeric Rice or my Goat Cheese and Pomegranate Salad. Or use the same cooking method but use different spices like my Homemade Za’atar Spice Seasoning or Curry Powder.
- This recipe is easy enough for those wanting to get into plant based eating but know where to start.
Ingredients for Roasted Chickpeas with Turmeric
- Canned garbanzo beans. I recommend no salt added or low sodium.
- Extra virgin olive oil.
- Spices: A combination of turmeric, cumin, coriander, black pepper and sea salt.
How to make Turmeric Roasted Chickpeas
Step One: Preheat the oven to 350 degrees F. Rinse the garbanzo beans well and remove the shells. Lay flat on a kitchen towel or on a paper towel and pat dry.
Step Two: Line a large baking sheet with parchment paper. Scatter the garbanzo beans on the sheet pan. In a small bowl, blend the spices and with the olive oil. Drizzle over the top of the chickpeas.
Step Three: Gently mix to combine (using a spatula) and place in the oven for about 35 minutes, rotating the pan halfway through.
Step Four: When done, remove from the oven and let cool. Serve on your favorite bowls or enjoy as a snack.
How to rinse canned garbanzo beans
Rinsing the canned chickpeas is essential for texture, getting off any additional starches, residue or salt.
First pour the canned chickpeas into a colander and run them under cold water. I like to use my fingers and remove the extra shell along with any liquid from the can.
Next let it drain and pour the garbanzo beans onto a large sheet pan lined with paper towels. Gently tap them dry with a clean towel or paper towel or using your hand, gently roll them on the paper towels. Remove any excess shells.
Lastly, place them on alined baking sheet. They are ready to use as long as they are dry.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days.
Helpful tips for Turmeric Roasted Chickpeas
- For easy clean up, use a spatula when mixing the oil and spices into the chickpeas. Or use gloves if using your hands.
- Rotate the pan half way through cooking.
- Add a touch of sea salt once it’s out of the oven.
- If using 2 cans of chickpeas, make sure they are in a single layer on the sheet pan. If you overcrowd the sheet pan, they won’t roast properly.
Serving suggestions
- These are the perfect roasted chickpeas for salad.
- Use on top of grain bowls, soups like Carrot Lentil Soup or my Vegan Butternut Squash Soup, or in wraps.
- Swap croutons on a caesar salad or throw them on top of avocado toast for a simple way to boost your protein.
- Enjoy as a savory snack.
- Roast with sweet potato and enjoy in tacos.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Turmeric is that golden spice that is loaded with anti-inflammatory properties. I use it in so many recipes and it goes perfectly with chickpeas. This is defintely a power combo with flavor, crunchy texture and it’s good for you! Whether you are going to enjoy this as delicious snack or as added protein, I hope you enjoy it!
Crunchy Turmeric Roasted Chickpeas
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Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Rinse the garbanzo beans well and remove the shells. Lay flat on a kitchen towel or on a paper towel and pat dry.
- Line a large baking sheet with parchment paper. Scatter the garbanzo beans on the sheet pan. In a small bowl, blend the spices and with the olive oil. Drizzle over the top of the chickpeas.
- Gently mix to combine (using a spatula) and place in the oven for about 35 minutes, rotating the pan halfway through.
- When done, remove from the oven and let cool. Serve on your favorite bowls or enjoy as a snack.
Notes
- For easy clean up, use a spatula when mixing the oil and spices into the chickpeas. Or use gloves if using your hands.
- Rotate the pan half way through cooking.
- Add a touch of sea salt once it’s out of the oven.
- If using 2 cans of chickpeas, make sure they are in a single layer on the sheet pan. If you overcrowd the sheet pan, they won’t roast properly.
Nutrition
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