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These crunchy AF vegan curry chickpeas took me about 30 minutes to make. These crunchy chickpeas are great as a snack, in a salad, or as a crunchy ingredient for a falafel pita.

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vegan curry chickpeas

This recipe calls for a twice-baked chickpea protocol. Most crunchy chickpeas recipes I’ve seen only bake their chickpeas once. Baking them twice gives them that craveably crunch texture that makes them fun to eat. I got this pro tip from It Doesn’t Taste Like Chicken.

They definitely came up suuuper crunchy and delicious!

Crunchy AF Vegan Curry Chickpeas

This recipe used half a bag (8 oz) of dried chickpeas, so that’s what the ingredient portions are based on. Honestly though, you can just eyeball it because it’s really hard to mess these up.

Tools:

  • Baking sheet
  • Mixing bowl
  • Colander

Ingredients:

  • 1/2 bags of dried chickpeas (8 oz) or canned chickpeas (I prefer dried because they’re more nutrient dense)
  • 3 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp curry powder
  • 1/4 chili powder
  • Salt to taste

Directions:

  1. If using dried chickpeas, soak them in a large bowl over two nights to soften them up. Add enough water so that theres at least 3 inches of water above the chickpeas as they will expand. After two nights have passed, drain the chickpeas in a colander and run your hands through them with a paper towel to wipe off excess water.
  2. Next, pre-heat your oven to 375°F. While the oven is pre-heating, place the chickpeas onto a baking sheet in an even layer. At this point no spiced are added to the chickpeas. The purpose of this step is to dry out and crisp up the chickpeas a bit.
  3. Once the oven reached 375°F, place your baking sheet with the chickpeas into the oven and let it bake for about 7-10 minutes.
  4. While the chickpeas are being pre-roasted, make the olive oil and spice coating. In a mixing bowl, add in olive oil, curry powder, chili powder, paprika, and salt to taste. Stir the mixture so that all ingredients are well combined.
  5. When the 7-10 minutes is up, remove the chickpeas and add them in the mixing bowl with the olive oil mixture. Stir the chickpeas so they all get a nice coating of the spices and olive oil.
  6. Next, move the chickpeas back onto the backing sheet and place it back into the oven for about 15-20 minutes. Check every 7 minutes or so to see if the chickpeas are crunchy!
  7. Once they’re crunchy, they’re ready to come out of the oven! Move the chickpeas from the baking sheet and onto a bowl. Let it cool for 5 minutes, then enjoy!

Nutrition

The following nutrition facts are estimates based on the recipe above.

Macronutrients:

  • Fat 5g
  • Carbohydrates 17g (5g of fiber)
  • Protein 5.5g

Micronutrients:

  • Calcium 30mg
  • Iron 2mg
  • Potassium 248mg
vegan crunchy chickpeas

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