Snack
Curry Roasted Chickpeas with Mint Yogurt
Chickpeas roasted crisp and dusted with curry powder, with a cold mint yogurt to dip them in. 14 g of protein for 209 kcal.
- Calories
- 209kcal
- Protein
- 14g
- Fat
- 8g
- Carbs
- 22g
Per serving, makes 2. 10 minutes of work, then thirty minutes in the oven. Published 8 September 2026.
Allergens
- Milk
- Some blends include mustard seed. Check the jar.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Chickpeas, tinned and drained240 g
Drained weight. A 400 g tin drains to about 240 g.
- Rapeseed oil2 tsp (8 g)
- Curry powder2 tsp (4 g)
- Greek yogurt, 0% fat100 g
- Fresh mintA few leaves, chopped
- Lemon juiceA squeeze
- SaltTo taste
Method
Heat the oven to 200°C. Drain, rinse and dry the chickpeas thoroughly on kitchen paper.
Toss with the oil and a pinch of salt, spread on a tray and roast for 25 minutes, shaking once.
Toss with the curry powder and return to the oven for five more minutes.
Stir the mint, lemon and a pinch of salt into the yogurt. Serve the chickpeas warm with the yogurt to dip.
Worth knowing
- Two portions. Most of the 14 g of protein is the chickpeas and the rest is the yogurt.
- Curry powder has sugar in some blends and none in others. Either way, five minutes is as long as it wants in a hot oven.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.