Crispy Turmeric Roasted Chickpeas Vegan Recipes

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ROASTED CHICKPEAS



Roasted Chickpeas image

These roasted chickpeas make such a delicious and healthy snack! They're perfectly seasoned, a bit spicy, and super easy to prepare. They're perfect for parties, snacking in front of the TV, road trips, and so much more!

Provided by Sina

Categories     Appetizer     Snack

Time 40m

Number Of Ingredients 5

2 cans chickpeas
2 tablespoons olive oil
1 teaspoon smoked paprika powder
1 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.
  • In a medium bowl, toss the chickpeas with olive oil. We'll add the spices after baking because they have a tendency to burn. So don't worry about them for now.
  • Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake for 25 minutes.
  • Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.
  • Return them to the baking sheet and bake for another 10 minutes until they're browned and crunchy.

Nutrition Facts : Calories 263 kcal, Carbohydrate 31 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Sodium 920 mg, Fiber 10 g, ServingSize 1 serving

CRISPY TURMERIC ROASTED CHICKPEAS {VEGAN}



Crispy Turmeric Roasted Chickpeas {Vegan} image

Crispy Turmeric Roasted Chickpeas (Garbanzo Beans) are a great Vegan & Gluten-Free healthy snack or delicious salad topping.

Provided by Kristina Jug

Categories     Snacks

Time 40m

Number Of Ingredients 8

400 grams canned chickpeas
3 tbs olive oil
1 ts red paprika
½ ts turmeric
cayenne pepper
salt
ginger
thyme, oregano

Steps:

  • Preheat oven to 200°C / 390°F.
  • Drain chickpeas, wash and thoroughly dry. If any skin comes off, you can remove it, but this is optional. Use paper towels to completely dry your chickpeas.
  • In a bowl, pour olive oil, then add your spices: 1 ts red paprika, 1/2 ts turmeric, a pinch of cayenne pepper, a pinch of salt, a pinch of ginger, thyme and oregano. Combine well.
  • Add dried chickpeas to the olive oil coating and toss to combine.
  • Place coated chickpeas on a baking tray, lined with baking paper or aluminium foil and bake for about 30 minutes, or until the chickpeas turn golden-brown. Remove from oven and set aside to cool. During cooling, the chickpeas will turn crispy. Serve as snack, or as topping in soups or salads.

Nutrition Facts : Calories 156 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 262 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CRUNCHY CHICKPEAS WITH TURMERIC, GINGER AND PEPPER



Crunchy Chickpeas With Turmeric, Ginger and Pepper image

Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch - they'll go quickly.

Provided by Colu Henry

Categories     beans, appetizer

Time 45m

Yield About 1 cup

Number Of Ingredients 6

1 (15-ounce) can chickpeas, drained and patted very dry
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
  • In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 4 grams, TransFat 0 grams

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