Roasted Curry Chickpeas

Adapted from Cupcake Project

  • 1 can (14 oz) chickpeas (garbanzo beans), drained
  • 2 teaspoons olive oil
  • 2 teaspoons yellow curry powder
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon salt
  1. Line a baking sheet with parchment paper or Silpat
  2. Bake at 450 F for 30 minutes.
  3. THEN, put chickpeas in a bowl and mix in remaining ingredients
These should stay good 3-4 days in airtight containers. I’m going to try vacuum packing a few cups worth to get them into the second half of the road trip. I’ll let you know how that goes.


One thought on “Roasted Curry Chickpeas

  1. Pingback: Road Trip Snacks « Love(in) the Woods

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