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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 Jump to Recipe   

Omg… the only thing I can really watch is some straight lined event and one of the faves is swimming of course. Lochte really deserves his wins this year, but I was still rooting for Phelps. He just has that thing about him. I already knew the result and when I saw the delayed telecast, I still watched with bated breath. wow. Hows your Olympics weekend coming along.

When I am stuck to the TV, I need something to snack on. And when hubbs is around, we need like 5 times more and a variety of healthy munchables.
Already made batches of these roasted beans and baked fries. Lets see whats is store tomorrow.
Chickpeas, sprouted over 2 days, then spiced with a little turmeric, chili and salt and roasted in the oven to make an addictive snack. You can change up the spices, add some chopped herbs, and make so many variations.
The cool thing about Sprouted beans is that you dont have to cook them! you can directly bake them. Sprout any large beans, spice, roast and munch… so many beans, lentils and peas out there. Mung beans, black eyed peas, red lentils, black chickpeas.(Kidney beans and soy bean sprouts can be toxic, especially raw. Though there is conflicting information on the interwebz, Use them canned and cook them thoroughly).
These crunchy roasted sprouted beans also make a great addition to salads instead of croutons. You can also use canned or cooked chickpeas or other beans like cooked beans used for these Roasted Garam masala Chickpeas.
These turmeric chickpeas are for Taste of Yellow for Barbara.
I happened upon Barbara’s blog sometime 2 years back and would read it off and on. Barbara was fighting cancer since 2004 and lost the battle a few weeks back. Rest in peace Barbara.
She created the Taste of Yellow event for food bloggers to participate and to raise awareness for cancer and it was her way of supporting the LiveStrong Foundation.
Meeta’s Monthly Mingle is honoring Barbara Harris and her Taste of Yellow event this month. The event is being hosted by Jeanne of Cooksister.
The event also talks about sharing stories or talking about the big C. I have many stories I can share, which will just make me feel depressed. What I’d like to share is how we all can help, by offering to do some work, by showing some extra love and care, by doing things without being asked. For anyone going through any chronic illness or a bad time, let us all Be there, reach out and do something.
Spiced and ready to bake.
Baked, hot and getting crunchy

Turmeric Roasted Sprouted Chickpeas

5 from 4 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 35 minutes
soak time: 6 hours
Total: 45 minutes
Servings: 6 servings
Course: Snack
Cuisine: American, Glutenfree, Vegan
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
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  • 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


  • 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!


Nutritional values based on one serving


Calories: 73kcal, Carbohydrates: 10g, Protein: 3g, Fat: 2g, Sodium: 11mg, Potassium: 145mg, Fiber: 2g, Sugar: 1g, Vitamin A: 60IU, Vitamin C: 0.7mg, Calcium: 18mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
If you havent already, do stop by my SoDelicious Ice cream review post for coupons Giveaway. And stop by next week for an interview with Dr McDougall about his book The Starch solution.
And for the furry members of the family. Make these roasted sprouted chickpeas without any salt, oil or spices. Roast sprouted beans until crunchy. Chewie’s current faves are some crunchy roasted sprouted black eyed peas and chickpeas. A little turmeric helps them furry babies too. Look how he “waits” to get the crunch.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 4 votes (1 rating without comment)

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  1. Lina Luckway says:

    5 stars
    I like them a lot! I guess I didn’t dry them completely and after 45 min, they still were soft. So, I added 7 min and they turned great and crunchy. Very addicting😀.
    Thank you Richa🙏🌺

    1. Vegan Richa Support says:


  2. Mike says:

    5 stars
    These are great. The sprouted chickpeas retain their shape much better than cooked ones. So the end product looks nicer but it’s also more even. The flavourings do colour fingers but others can be used.

    1. Vegan Richa Support says:

      thanks for stopping by

  3. Raizel Borowski says:

    5 stars
    delicious and filling! and wonderfully healthy!

    1. Vegan Richa Support says: