These roasted chickpeas are an addictive snack to munch on. Everyone loves crunchy baked chickpeas. These chickpeas have garam masala, dry mango powder and other spices and chickpea flour and rice flour. The flours added to the chickpeas ensure that the spices and oil stick to the chickpeas. The result is a perfectly crispy snack. The chickpeas can also be served as a small salad, with chopped onion and tomato, cilantro, and a good dash of lemon juice.
Bake the chickpeas longer for a crispier, crunchier result. Bake a minute or so less for a softer inside. Use other spices of choice! Perfect solution to use up all those cooked chickpeas leftover after all the aquafaba experimentation!
This recipe is from the Bonus Recipe Bundle. If you bought my cookbook, you get the bonus Recipe bundle for free! Just email me a copy of the shipping receipt or a picture of the received book at veganricha @ gmail 🙂 , before July 15, 2015
More Chickpea recipes
- Moroccan Chickpea Cauliflower Bowl with Herb sauce.
- Curried Chickpea Rice Pulao – One Pot Pilaf
- Chickpea Sundal – Spiced Chickpea Coconut Salad. Vegan
- Chickpea Stuffed Poblano Peppers with Smoky Tomato Sauce
Roasted Masala Chickpeas
Ingredients
- 30 oz (850.49 g) canned chickpeas or 3 cups cooked chickpeas
- 1 to 2 tablespoons safflower or other neutral oil
- 1/2 to 3/4 teaspoon salt
- 1 1/2 teaspoons (1.5 teaspoons) garam masala
- 1 1/2 teaspoons (1.5 teaspoons) garlic powder
- 1/2 to 1 teaspoon cayenne or to taste
- 1/2 teaspoon (0.5 teaspoon) ground turmeric
- 1 teaspoon dry mango powder amchur or chaat masala, or use 1/4 teaspoon kala namak
- 3 tablespoons chickpea flour
- 2 to 3 tablespoons rice flour
Instructions
- Preheat the oven to 425°F / 220ºc.
- Drain and rinse the chickpeas if using canned. Remove excess skin if needed.
- Add the chickpeas to a bowl. Add all the spices and mix well. Add less salt if the cooked/canned chickpeas were salted. Add the oil and mix well to coat.
- Dust the chickpeas with the chickpea flour and rice flour, and mix to distribute evenly. Spray oil or water to help the flours stick if needed. Spread the chickpeas on a parchment-lined baking sheet.
- Bake for 20 minutes. Spray oil on the chickpeas, move them around with a long spatula (move the inner chickpeas out), and turn the tray around. Bake for another 10 to 15 minutes, until the chickpeas are crisp. If the chickpeas start to brown too quickly, reduce the temperature to 350° F / 180ºc and bake until crisp. Move the chickpeas around every 5 to 8 minutes.
- Cool completely before storing. Add a dash of chaat masala or salt if needed, toss and serve.
Notes
To make Crisp Chickpea Chaat: Toss the roasted chickpeas with chopped red onion, tomato, cilantro and chutneys of choice such as mint cilantro chutney or tamarind date chutney. Serve. Nutritional values based on one serving
Nutrition
Cassie says
June 21, 2015 at 5:29 pmYUM! I love chickpeas!
Charanya says
June 21, 2015 at 8:28 pmHey Richa,
You know what I am going to do with these when I make them?Add them to salads (chickpea croutons). I can’t wait to try these <3 Thanks for the recipe
Anna says
June 22, 2015 at 1:53 amomg I’m super excited to try these!!! so yummy
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Anna says
June 22, 2015 at 1:57 amomg so excited to try these!!! yumm
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Nina says
June 22, 2015 at 2:58 amThat’s a great idea for a snack. I’ll make this to snack on at night. Something other than the usual nuts haha. I have just sent you a picture of my cookbook!
Sue says
July 12, 2015 at 8:13 amAh ha. So this is why I bought that mango powder on my last trip to the Indian market!! I really don’t know why I made these; I’ve never liked roasted chickpeas in the past But NOW. . . these are fantastic! I guess I decided to make them because I trust all of your recipes. And, once again you did not steer me wrong. Thanks for another winner. Can’t wait to make one of your chana masala recipes with more of the chickpeas I pressure-cooked this morning. Thanks Richa. You are amazing
Richa says
July 12, 2015 at 9:47 amAwesome! That is awesome that you gave the recipe a shot 🙂 the mango powder adds a sour and sweet profile which is very pleasant and addictive in certain ways 🙂 definitely make the chana masala with the mango powder! you can also sprinkle some on fruits and veggies, raw or roasted like a rub
Krithika says
November 16, 2015 at 2:27 pmWill these remain crisp if I store it in an airtight container? I tried my hand at oven crisped chickpeas before, but they turned soft in just a couple of hours.
Richa says
November 16, 2015 at 3:51 pmyes. it depends on how evenly the oven cooks the chickpeas, but once they are crunchy crisp, they don’t get soft. there will always be a few in the lot that dont get crisped or a few that get overly crisp.