Lemon Curry Roasted Chickpeas – a delicious recipe with chickpeas also, olive oil, lemon juice, lemon zest, curry powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat your oven to 425 degrees Fahrenheit. Spray a baking sheet lightly with cooking spray or olive oil.
2
Drain and rinse the chickpeas in a colander. Transfer them to a clean dish towel (or paper towels) spread over the counter top. Set aside to let the chickpeas dry on the towel.
3
In a medium-sized bowl, stir together the olive oil, lemon juice, lemon zest, curry powder, and salt. Gently stir in the chickpeas until they are all evenly coated with the seasonings.
4
Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 10 minutes. Remove the pan from the oven and use a spoon or spatula to gently stir the chickpeas. Return to the oven and bake for 10 more minutes, or until browned and slightly crunchy. Best served warm.
198
kcal
Calories
6
g
Fat
29
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 15 ounces low sodium chickpeas also called garbanzo beans, 2 teaspoons olive oil, 1 tablespoon fresh lemon juice about 1/2 a medium lemon, 1 teaspoon lemon zest, and more.
Yes, Lemon Curry Roasted Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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