Turmeric Roasted Sprouted Chickpeas

Roasted sprouted chickpeas in a small white serving bowl

4.80 from 5 votes

Turmeric Roasted Sprouted Chickpeas

These roasted sprouted chickpeas are perfect for a healthy snack. Flavored with turmeric and chilli for a spicy kick. A vegan and gluten free recipe

Prep Time10

Cook Time35

soak time6

Total Time45

Course: Snack

Cuisine: American, Glutenfree, Vegan

Keyword: easy snack recipe, healthy snacks, vegan snack

Servings: servings

Author: Vegan Richa

Ingredients

1.5 cups sprouted chickpeas 1/2 heaping cup dry
2-3 teaspoons organic canola or virgin olive oil
1/2 teaspoon turmeric
1/2 teaspoon red chili powder or black pepper or cayenne to taste
salt to taste 1/2 teaspoon

US Customary - Metric

Instructions

To Sprout chickpeas. Soak dry white chickpeas overnight in 3 times the amount of water.
Drain, rinse and let sit damp for a day covered with a damp towel or light lid. Rinse every 6-8 hours. See Leanne's sprouting guide here.
Rinse the sprouted chickpeas and pat dry. Or use canned/cooked chickpeas, pat dry.
In a bowl, add the chickpeas, add the turmeric, chili, salt and mix. Add oil and mix to distribute.
Spread the chickpeas on parchment lined baking sheet.
Bake in pre-heated 325 degrees F for 35-45 minutes.
Turn the sheet at 25 minutes. Check after 35 minutes for doneness.
Take baking sheet out when almost done, since the chickpeas will continue to harden and dry once out. Err on the side of some underbaked, to avoid baking them into stones.
Cool for a few minutes, Eat!

Notes

Nutritional values based on one serving

Nutrition

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