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Lemon Curry Roasted Chickpeas RecipeLemon Curry Roasted Chickpeas


Lemon Curry Roasted Chickpeas Recipe

These roasted chickpeas are a great substitute for salty snacks. Not only are they lower in sodium, but they also provide protein and fiber.

Tip for the cook: The options are endless when it comes to flavors for roasted chickpeas. Experiment with other seasonings, such as cumin, chili powder, smoked paprika, dried basil, or garlic powder.

Nutrition Facts
Serving Size 1/2 cup
Amount Per Serving
% Daily Value*
Total Fat 2.8g
2%Saturated Fat 0.4g
Trans Fat 0g
Cholesterol 0mg
Sodium 266mg
Total Carbohydrate 20.5g
Dietary Fiber 7.2g
Sugars 0.1g
Protein 6.1g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation Time: 5 minutes

Cooking Time: 20 minutes


  • 1 (15 oz.) can low-sodium chickpeas (also called garbanzo beans)
  • 2 tsp olive oil
  • 1 tbsp fresh lemon juice (about ½ a medium lemon)
  • 1 tsp lemon zest
  • 1 tsp curry powder
  • ¼ tsp salt


  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 countertop. 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.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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