Turmeric Tahini Roasted Chickpeas
These crunchy oven-roasted chickpeas are coated in a golden turmeric tahini seasoning that makes them virtually impossible to stop eating while delivering serious anti-inflammatory benefits. They work equally well as a snack, salad topper, or grain bowl addition.
Irresistibly crunchy turmeric tahini roasted chickpeas that are a perfect anti-inflammatory snack ready in 35 minutes.
Nutrition per serving
Ingredients
Base
Coating
Spice
Fat
Instructions
Dry the Chickpeas
Preheat oven to 425 degrees Fahrenheit. Spread drained and rinsed chickpeas on a clean kitchen towel and pat vigorously dry. Remove any loose skins you encounter. Drying is the single most important step for achieving crunch.
Season the Chickpeas
In a large bowl, whisk together the olive oil, tahini, turmeric, smoked paprika, and black pepper. Add the dried chickpeas and toss thoroughly until every chickpea is evenly coated in the golden spice mixture.
Roast Until Crispy
Spread chickpeas in a single layer on a parchment-lined baking sheet, ensuring they do not touch each other. Roast for 30 to 35 minutes, shaking the pan every 10 minutes, until deeply golden and audibly crunchy.
Cool and Serve
Remove from the oven and allow the chickpeas to cool on the baking sheet for at least 5 minutes. They will continue to crisp as they cool. Store any leftovers in an open container at room temperature rather than sealed.
Substitutions
Common mistakes
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