Crispy Turmeric Roasted Chickpeas Recipe

17-PP-1167-SOCIAL-Chickpea Replace the croutons on your salad with a tastier, more nutritious option, or enjoy these turmeric roasted chickpeas alone as a snack.


2 15-ounce cans organic chickpeas
½ teaspoon coriander
2 tablespoons organic turmeric
1 teaspoon garam masala
½ teaspoon salt
½ teaspoon pepper
½ teaspoon fenugreek
2 tablespoons avocado oil


Preheat oven to 400 degrees.

Drain chickpeas in a colander, and rinse with water. Spread out chickpeas on a piece of paper towel, and use another one to pat dry. Let air dry for about five minutes.  While the chickpeas are drying, mix the dry ingredients in a separate bowl.

Transfer the chickpeas to a cookie sheet, and coat with avocado oil. Mix, and put in the oven. After twenty minutes, coat chickpeas with the spice mix and put back in the oven for ten to fifteen more minutes.

Remove from oven and let cool before serving. Store in an airtight container.

Makes 8 servings.

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  1. Millie
    Posted April 27, 2017 at 5:09 pm | Permalink

    Love it with flavor an ease to make

  2. Debbie
    Posted May 16, 2017 at 12:51 pm | Permalink

    Are these spicy?? I can’t handle Indian food because of the spice.

  3. Constance Versie.
    Posted May 17, 2017 at 4:13 am | Permalink

    I would like more ideas for healthy food.

  4. brian s
    Posted May 30, 2017 at 12:22 pm | Permalink

    I tried this recipe. I’ll probably make it again, but…I thought it called for WAY too much turmeric. A lot of it wouldn’t even adhere to the chick peas and was just wasted on the pan. Too much turmeric flavor, too. Might have been ok for croutons, but not for snacking. Also, I think I’ll add more oil. But, thanks Puritan!

  5. sharsschau
    Posted June 27, 2017 at 12:09 pm | Permalink

    Yum! this chick pea lover has a new love. Thanks

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