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Toasted Chickpeas

Fresh Juice
Food styling by Tanya Eng
Photography by
Mark Schultz
This crunchy addictive snack is much higher in fibre and protein and lower in fat than potato chips. If you like things spicy, use a hot curry paste.


  • 2 cans  (each 19 oz/540 mL) chickpeas, drained and rinsed
  • 2 tbsp  (30 mL)  canola or other vegetable oil
  • 1 tbsp  (15 mL)  curry paste
  • 1/2 tsp  (2 mL)  salt


1. Spread chickpeas in single layer on rimmed baking sheet; toast in centre of 400°F (200°C) oven, stirring once, until dry, 5 to 7 minutes. Let dry.

2. In bowl, toss chickpeas with oil, curry paste and salt. Return to oven; toast, stirring occasionally, until golden and crisp, about 1 hour. (Or toast in 400°F/200°C convection oven for about 50 minutes.) Let cool in pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.