Crunchy curried chickpeas perfect for snacking or adding to salads and Buddha Bowls!
PREP TIME5 minutes
COOK TIME30 minutes
TOTAL TIME35 minutes
INGREDIENTS
- 2 (15 oz.) cans chickpeas
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon curry powder
- 2 cups cooked quinoa or other base
- favorite veggies for making your Buddha bowl
- hummus or tahini sauce
INSTRUCTIONS
- Preheat oven to 400 degrees F. Drain and rinse chickpeas. Gently dry chickpeas until they are no longer wet and shiny. On a baking sheet, toss chickpeas with olive oil and salt to coat. Roast for 25 minutes, or until crisp. Toss with curry powder and enjoy warm!