Spiced Chickpeas

I use these babies for everything. I love chickpeas as they are so versatile and can be used for hummus, salads, dressings, baking, cookies, raw desserts...even the brine can be used as an egg replacement. So I decided to put this one up for another one to the list of salad sides. 


Spiced Chickpeas
  • 1 can of organic chickpeas
  • 1 tsp coconut oil 
  • 1/4 tsp salt
  • cracked pepper
  • 1 tsp curry powder


  1. Preheat oven to 170 degrees
  2. Drain chickpeas (see note) and rinse thoroughly until no bubbles appear whilst washing them
  3. You can peel the skins (helps to make them more crispy), however, it's a bit annoying so the majority of the times I skip this step
  4. In a bowl, mix chickpeas, oil, salt and pepper evenly
  5. Place on baking tray in the oven for 40 min - stir them at 20 min mark
  6. Mix in with curry powder in the end and refrigerate ready for added tastes


- You can keep the chickpea brine for baking. I use it as an egg replacer in cookies here