Vegan crispy chickpeas recipe on The Local Sprout gluten free food blogChickpeas really are the bean-of-all-trades.

Their versatile texture and flavor never ceases to amaze me. I’ve successfully made them into a chocolatey dip (my brownie batter hummus), a great sandwich filling (my chickpea salad sandwich), and a simple salad protein (in my summer panzanella salad).

Healthy baked chickpea recipe on The Local Sprout food blog

Today I present to you a new way to enjoy those chickpeas. This crispy, flavorful recipe can be enjoyed as a snack or simple salad topper. It is simple to whip up and contains only 6 ingredients!

Let’s make some crispy curried chickpeas!

Crispy Curried Chickpeas recipe on The Local Sprout food blog. Gluten Free and Vegan

I fell in love with baked chickpeas a few summers ago when I was doing a lot of hiking. I loved carrying a bag full of them around as a simple snack—as an alternative to all the trail mix, granola bars, and nut-butter energy bites that I was eating. It was good to have something savory mixed in.

My crispy chickpeas have transformed into a kitchen staple. They now top many a salad, get mixed into all the buddha bowls, and are always around for a quick afternoon snack when I get home from work.

Healthy roasted chickpeas recipe on The Local Sprout gluten free food blog

I hope you love this recipe as much as I do! These chickpeas are:


Perfectly spiced




& so delicious!

Baked chickpeas recipe on The Local Sprout food blog

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my simple roasted cherry tomatoes, easy garlic and onion hummus, rainbow hummus salad bowl, or my root veggie buddha bowl

Crispy Curried Chickpeas

My crispy curried chickpeas can be enjoyed as a snack or simple salad topper. With only 6 ingredients, this flavorful recipe is easy to whip up!
Prep Time10 minutes
Active Time35 minutes
Total Time45 minutes
Course: Appetizer, Side, Snack
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 2 cups


  • 1 15- ounce can chickpeas
  • 2 Tbsp avocado oil or sub coconut oil
  • 1 1/2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1 tsp salt
  • pinch pepper


  • Preheat oven to 350 degrees F.
  • Set out a clean dishtowel on countertop.
  • Drain and rinse chickpeas. Gently peel the skins off the chickpeas.* Discard the skin and let rest of dishtowel to dry completely.
  • On a large baking sheet, toss the chickpeas with oil. Bake for 30-35 minutes or until chickpeas are golden and starting to brown, tossing halfway through to ensure evenness.
  • Remove baking sheet from oven and immediately toss chickpeas with the curry, paprika, salt and pepper.
  • Enjoy immediately or store in airtight container until ready to eat. Chickpeas will keep for up to 5 days in refrigerator and 2 days on counter.


*You can skip this step, but it really makes a big difference in making your chickpeas extra crispy. Skins should come off simply by pressing the chickpeas between your fingers.

The Local Sprout

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