Roasted Crispy Masala Chickpeas

Roasted Chickpeas

Rice and lentils have been a staple in the Indian subcontinent since time immemorial. With the variety of lentils that are a part of any Indian pantry whipping up a healthy wholesome meal is most times a no-brainer. All one needs is some kind of vegetable on the side and done! It really is that simple. I have always cooked various recipes with these lovely lentils as a part of our everyday meal but it was not until I attended Christine’s @conscious_cooking workshop, that I came across these crunchy golden nuggets – Oven Roasted Chickpeas.

Another quick-fix meal with slow-cooked herb flavored brown rice on the side. I cooked mine in chicken broth for added flavor. You could use vegetable broth or water. It does not compromise on either taste or flavor. There are several recipes for roasted chickpeas available online, though I gave mine a bit of an Indian twist with chaat masala, lemon, and chicken curry masala. The fun is in playing around with the spices. You can add or minus any based on your taste preference or double up on your favored ones as I did with red chili powder.

They taste the best and crispiest when hot and just out of the oven. Alternatively, you could store them in an air-tight container in a refrigerator and pop into a pre-heated oven for 10 minutes before consumption. Here is the recipe


Roasted Chickpeas


Roasted Crispy Masala Chickpeas


  • Boiled or canned chickpeas-1.5 cups
  • Olive oil-2-3 tablespoons
  • Salt or Garlic salt-1 teaspoon
  • Chaat Masala or Amchoor powder-1/2 teaspoon
  • Chicken curry masala-2 teaspoons
  • Dry roasted Red Chili powder-1/2 teaspoon


  1. Preheat your oven to 200 degrees centigrade and line a baking sheet with foil, spray some olive oil evenly and keep aside
  2. If using canned chickpeas, rinse thoroughly under running water or cool the boiled chickpeas completely under running water and dry well on a paper towel so that no moisture remains
  3. In a deep bowl place the chickpeas oil and salt and mix well and place it in the oven for 10 minutes
  4. After 10 minutes bring them out and transfer to a wooden or a heat proof glass bowl, sprinkle chaat masala, chili powder and chicken curry masala, give it a good mix and place it back on the baking sheet and bake for another 10-15 minutes
  5. The roasting time varies from oven to oven so watch out for over-roasting or burning during the last few minutes. Perfectly roasted chickpeas turn golden brown with slightly dark patches


Calories (per cup)- 134
Nutrition- Protein punch/ Fiber/Calcium/Magnesium/Potassium/Vitamin A/Folate
It does wonders for your- Bones/Sleep/Gut/Muscles/Nerves/Eyes/Hair
This is “My 3 pm Meal”


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