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Crunchy Masala Roasted Chickpeas

These crunchy masala roasted chickpeas are seasoned with dry herbs and spices and make a great protein-packed vegan snack!

If you are looking for a healthy snack recipe and like chickpeas, then look no further! These crunchy roasted chickpeas are delicious, inexpensive, and super-easy to make. They are low in calories and packed with protein and fiber. You can enjoy them in soups or salads instead of adding croutons.

boiled chickpeas mixed with spices and olive oil and spread a tray before roasting

Ingredients Required for Roasted Chickpeas

Chickpeas: You can prepare chickpeas beforehand. Rinse and soak about 2 cups of chickpeas for 6-7 hours or overnight, then drain and pressure cook them over low-medium heat for 4-5 whistles. Once boiled, drain and dry before using.

Seasonings: I have used a bunch of dry herbs and spices such as oregano, red chilli flakes, garlic powder, onion powder, salt, ground black pepper, and chaat masala. You can use whatever spices you like.

Lemon Juice: Lemon provides more tanginess to the chickpeas. I love to squeeze some fresh lemon juice on roasted chickpeas just before serving. If you add too early, it may soften the crispy chickpeas.

Olive Oil: You can use less or more but don’t skimp on the olive oil, else your chickpeas will not be crunchy.

zoomed in photo of boiled chickpeas mixed with spices and olive oil and spread a tray before roasting

How to Make the Best Roasted Chickpeas

Prepare the chickpeas

Once the chickpeas are boiled, drain and dry them properly before tossing them with spices and olive oil. Moisture in chickpeas can ruin them while baking and you will not get the crispiest roasted chickpeas. So, dry them after boiling by either spreading on a kitchen towel and rubbing them gently or leaving them in a tray for some time to dry. 

Be generous with the seasonings 

It’s a fun recipe to make. So, go all in with the seasonings! Use whatever you have in hand and adjust the amount as per your liking. 

Use parchment paper

I recommend using parchment paper for roasting the chickpeas. Parchment paper helps prevent the seasoned chickpeas from sticking to the baking tray.

Eat them fast!

These roasted chickpeas lose their texture and crispiness after a few hours. So, they taste best when eaten right away (within an hour or two of being roasted).

If you do need to store them, let them cool completely. Then store in a container (not completely closed) at room temperature for up to 1 day.

photo from top of crunchy masala roasted chickpeas served in a bowl
crunchy masala roasted chickpeas served in a bowl

More Healthy Snack Recipes to Try

Potato Masala Veg Grilled Sandwich

Mango Salsa with Baked Tortilla Chips

Healthy Peanut Chaat

Healthy Savory Oats Trail Mix

Crispy Baked Potato Wedges

Poha

Khaman Dhokla

Crunchy Masala Roasted Chickpeas

Course: SnacksCuisine: Vegan, Mediterranean-InspiredDifficulty: Easy
Servings

5-6

servings
Prep time

5

minutes
Cooking time

1

hour 
Soak time

7

hours

These crunchy masala roasted chickpeas are seasoned with dry herbs and spices and make a great protein-packed vegan snack! 

Ingredients

  • 2 cups boiled chickpeas

  • ½ Tbsp dry oregano

  • ½ Tbsp red chilli flakes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt

  • ½ tsp ground black pepper

  • ½ tsp chaat masala

  • 1 Tbsp olive oil

  • 1 Tbsp fresh lemon juice

Directions

  • Preheat the oven to 220°C (428°F) for 10 minutes.
  • In a large bowl, combine the chickpeas, seasonings, and olive oil.
  • Spread the seasoned chickpeas onto a parchment-lined baking tray and bake for 40-45 minutes or until golden and crispy. Mix them once halfway.
  • Once baked, let them cool, and add lemon juice just before serving. Enjoy them on their own or in salads, wraps, or soups.

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