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A white plate filled with crispy, turmeric roasted chickpeas sits on a light beige surface. A few chickpeas are scattered around the plate, adding a touch of warmth and spice to the scene.

Crunchy Turmeric Roasted Chickpeas

Kristina Cadelina
My golden crunchy Turmeric Roasted Chickpeas are delicious and are loaded with fiber. Plus, they are a plant based protein and turmeric adds anti-inflammatory benefits.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Snack
Cuisine American
Servings 2
Calories 198 kcal

Equipment

Ingredients
  

  • 15 ounce canned garbanzo beans rinsed and drained
  • 1 tabelspoon extra virgin olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt sea salt

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

Notes:
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 a lined 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 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

Calories: 198kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 883mgPotassium: 344mgFiber: 10gSugar: 0.04gVitamin A: 40IUVitamin C: 1mgCalcium: 82mgIron: 3mg
Keyword Turmeric Roasted Chickpeas
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