If you like savory Indian style spices you will love these 3 variations of super crispy roasted chickpeas. High in protein, low on calories, this crunchy treat will delight family and friends.
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Why this recipe works
- With only 4 ingredients and 5 minutes prep time what’s not to like with variations 1 & 2. Variation 3 is still a simple recipe, but instead of using a ready-made spice blend you can show off your culinary skills with a homemade blend sure to please.
Variation 1
Rasam powder makes this variation a crowd pleasing hit. Flavorful, a bit spicy and warm, but tasty Rasam is a blend of cumin, coriander, curry leaves, fenugreek, turmeric among others.
Ingredients
- Chickpeas
- Olive oil
- Rasam powder
- salt
Variation 2
Garam Masala is another flavorful blend of coriander, black pepper, cumin, cardamom, and cinnamon. I especially like the hint of cinnamon in this popular blend.
Ingredients
- Chickpeas
- Olive oil
- Garam masala powder
- Salt
Variation 3
This recipe is a homemade Indian style blend with a predominate swing to the curry side.
Ingredients
- Chickpeas
- Olive Oil
- Curry Powder
- Garlic Powder
- Cumin
- Turmeric
- Cayenne
- Onion Powder
- Salt
How to make this recipe
- Preheat oven to 375 F (if possible use convection roast as it cooks more evenly and help better crisp up your chickpeas).
2. While oven is heating rinse and drain 1 15 oz. can of chickpeas. Place them on a paper towel or kitchen towel and cover with another. Gently rub the two towels together to remove as much moisture as possible, while at the same time removing some of the skins. This helps them to roast better as the moisture is trapped between the skin and fruit.
3. Next, stir olive oil, variation 1, 2, or 3 variation spice blend and chickpeas in a medium mixing bowl.
4. Arrange evenly on non-stick baking sheet or line with parchment paper for easy clean-up.
5. Roast chickpeas for about 45 minutes or until desired texture is reached. I like to toss mixture once half way through roasting cycle. When close to end of roasting cycle keep a close eye on to prevent burning.
6. When finished cooking remove from oven, cool and serve or store in an air-tight container. Make sure chickpeas have completely cooled before storing.
FAQ and expert tips
How do you make roasted chickpeas crispy?
The secret to perfectly crispy roasted chickpeas is getting the peas as dry as possible before roasting, removing some of the skins and then cooking for just the right amount of time.
If you want to have perfectly crispy chickpeas every time be very careful not to overcook as they will turn from perfectly done to burned in minutes. When chickpeas are close to being finished watch carefully for the last couple of minutes so as not to let them overcook.
Don’t be afraid to double or triple the recipe. When increasing yield however be careful not to overcrowd baking sheet. Chickpeas should be evenly arranged on baking sheet.
If you like spice, don’t be afraid to add more to taste.
If you like more heat, sprinkle in some cayenne pepper to taste
Use ample salt as the taste seems to dissipate slightly when roasting. You don’t want to end up needing more salt after roasting.
Looking for other healthy and delicious snack options
Best Indian-inspired roasted chickpeas (3 ways)
Equipment
- oven
- sheet pan
Ingredients
Variation 1
- 1 15 oz. can chickpeas
- 2 tbsp olive oil can substitute coconut oil, peanut oil
- 2 tbsp rasam powder
- salt to taste
Variation 2
- 1 15 oz. can chickpeas
- 2 tbsp olive oil can substitute coconut oil, peanut oil
- 2 tbsp garam masala powder
- salt to taste
Variation 3
- 1 15 oz. can chickpeas
- 2 tbsp olive oil can substitute coconut oil, peanut oil
- 2 tsp curry powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp onion powder
- ¼ tsp cayenne (optional) more if you like high heat
- salt to taste
Instructions
- Preheat oven to 375 F (if possible use convection roast as it cooks more evenly and help better crisp up your chickpeas).
- While oven is heating rinse and drain 1 15 oz. can of chickpeas. Place them on a paper towel or kitchen towel and cover with another.Gently rub the two towels together to remove as much moisture as possible,while at the same time removing some of the skins. This helps them to roast better as the moisture is trapped between the skin and fruit.
- Next, stir olive oil, variation 1, 2, or 3 variation spice blend and chickpeas in a medium mixing bowl.
- Arrange evenly on non-stick baking sheet or line with parchment paper for easy clean-up.
- Roast chickpeas for about 45 minutes or until desired texture is reached. I like to toss mixture once half way through roasting cycle. When close to end of roasting cycle keep a close eye on to prevent burning.
- When finished cooking remove from oven, cool and serve or store in an air-tight container. Make sure chickpeas have completely cooled before storing.
Debbie R.
Excellent and very easy to make. Will be making over and over!
DS
Loved the rasam recipe. I tried it because I have had this spice mix. Ordered on line and glad I did. Will be making again and again and so easy. Want to try others too. Thanks!
Julie
Thank you so much. I am glad you enjoyed it.
Sara
These roasted chickpeas are so delicious!!! I tried other recipes and they didn’t come out crunchy. These were perfect. I also loved the flavor ideas. I made the curry chickpeas and they were fabulous. Going to try the other flavors too.