Crispy Curried Chickpeas

This recipe is gluten free, vegan, and protein rich. Oh yeah, and super tasty!

These are my go-to lunch when I’m short on time or inspiration. So simple, these spicy,  crunchy chickpeas take around 10 minutes to prepare. These are the perfect plant protein addition to a salad bowl, sandwich filling, leftover rice or simple snack on-the-go. 



  • 1 tbsp coconut oil
  • 1 400g can chickpeas, drained and rinsed well
  • 1 tsp salt
  • 2 tsp Indian curry power
  • 1 tsp turmeric 

How to:

  1. Heat coconut oil over medium heat in a large flat pan
  2. Add the spices and salt and swirl around the pan for a minute or so, until fragrant 
  3. Add drained chickpeas and stir to coat well with spices
  4. Fry chickpeas for 5 - 10 minutes until the edges are crispy and the middle is still deliciously soft - like a chickpea chip!
  5. Serve as a side dish, main part of a meal or cool and save for easy snacking later on. Enjoy!

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