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roasted chickpeas 3 Indian style kinds in green, red and blue ceramic pots
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Best Indian-inspired roasted chickpeas (3 ways)

If you like savory Indian style spices you will love these 3 variations of super crispy roasted chickpeas. High in protein, low on calories, and these crunchy treats will delight family and friends.
Course Appetizer, Snack
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 people
Calories 396kcal
Author Julie
Cost $1

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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 5g | Protein: 1g | Fat: 43g | Saturated Fat: 6g | Sodium: 6mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg