Low Sodium Vegan Easy Curry Roasted Chickpeas

Total time45 min

Prep time10 min

Cook time35 min

Low Sodium Vegan Easy Curry Roasted Chickpeas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
See all
2 tbsp olive oil
1 ½ tsp curry powder
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp turmeric
¼ tsp cayenne pepper (optional)
¾ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry, then let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
2
Transfer the dried chickpeas to a large mixing bowl. Add the olive oil, curry powder, cumin, smoked paprika, turmeric, cayenne (if using), and salt. Toss until every chickpea is evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!