Looking for a nutritious, crunchy and flavourful snack? These vegan and gluten free crispy spicy roasted chickpeas is the perfect solution. They are easy to make, packed with protein and incredibly addictive.
Oven roasted chickpeas can be served as a tea-time snack or to satisfy late night cravings. It is sure to entice guests at your next party and potlucks. Tinned chickpea is one of the useful ingredients to have in a pantry that comes in handy on busy days or on lazy days when you don’t want to spend more time in the kitchen.
Notes on Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chickpeas: I have used home cooked chickpeas, but you could use canned chickpeas. Remove aquafaba and rinse chickpeas thoroughly under cold tap water before using in the recipe. You can use aquafaba to make this oil free granola.
- Spices: Turmeric, chilli powder, garam masala, cumin powder, garlic granules, onion powder and salt.
- Oil: I used olive oil, but you can substitute it with any cooking oil that you use regularly in your kitchen.
See the recipe card for quantities.
How To Make Crispy Spicy Roasted Chickpeas?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Line a baking sheet with parchment paper/greaseproof paper and preheat oven.
Step 2: Rinse the boiled chickpeas, place them between kitchen towels, gently rub, and pat dry.
Step 3: Set it aside to use later.
Step 4: In a bowl, add turmeric, chilli powder, garam masala, cumin powder, onion powder, garlic granules, salt and oil.
Step 5: Mix well with a spoon until everything is well combined.
Step 6: Add the chickpeas and toss until well coated with the spice mixture.
Step 7: Spread them on a lined baking sheet and bake until crispy, shaking the baking sheet halfway through for even baking.
Step 8: Take the baking sheet out of the oven and place it on a cooling rack.
Enjoy this crunchy chickpeas snack on its own or with a cup of masala chai or turmeric milk.
Check out maple cinnamon roasted chickpeas recipe on the blog.
Storage
Let Indian roasted chickpeas cool completely before storing to prevent trapping the steam inside the container, which can cause condensation and make them soggy.
Reheat in the oven to crisp up a little before serving. Consume it within 2 days.
Tips and Tricks To Get Oven Roasted Chickpeas Crispy
Pat Dry Chickpeas: Pat dry chickpeas thoroughly with a kitchen towel or a few kitchen rolls to remove excess moisture.
Remove Loose Skin: Peel the loose skin off the chickpeas for extra crispiness.
Shake Halfway Through Baking: Shake the tray halfway through baking for even roasting.
Cool Chickpeas: Chickpeas become crispier as they cool, so allow them to cool down before serving.
Spread Chickpeas: Make sure to spread seasoned chickpeas in a single layer so they crisp up evenly.
FAQ
The most common reason chickpeas don’t turn crispy when roasted in oven are
1. Not drying chickpeas properly, which can lead to sogginess
2. Roasting at too low temperature.
3. Overcrowding the tray. If you are making a big batch, spread seasoned chickpeas in a single layer in two trays or roast in batches rather than overcrowding the tray. Spreading them in a single layer helps them crisp up.
Adding too much oil or not drying chickpeas properly before seasoning can make them soggy after roasting. Add just enough oil to help spices to coat and stick to chickpeas.
Crispy Spicy Roasted Chickpeas
Equipment
- 1 or 2 Kitchen Towels
- 1 Bowl
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 195 gms (or) 1 cup chickpeas
- ¼ teaspoon turmeric powder
- 1 teaspoon chilli powder adjust to your taste
- ¼ teaspoon garam masala
- ½ teaspoon cumin powder
- ¼ teaspoon garlic granules
- ¼ teaspoon onion powder
- salt as required
- 1.5 teaspoons olive oil
Instructions
- Line a baking sheet with parchment paper/greaseproof paper. Preheat oven to 200 C (400 F).
- Rinse boiled 195 gms (or) 1 cup chickpeas, place between kitchen towels, gently rub and pat dry.195 gms (or) 1 cup chickpeas
- Set it aside to use later.
- In a bowl, add ¼ teaspoon turmeric powder, 1 teaspoon chilli powder, ¼ teaspoon garam masala, ½ teaspoon cumin powder, ¼ teaspoon onion powder, ¼ teaspoon garlic granules, salt and 1.5 teaspoons olive oil.¼ teaspoon turmeric powder, 1 teaspoon chilli powder, ¼ teaspoon garam masala, ½ teaspoon cumin powder, ¼ teaspoon garlic granules, ¼ teaspoon onion powder, salt, 1.5 teaspoons olive oil
- Mix well with a spoon until everything is well combined.
- Add the chickpeas and toss until well coated with the spice mixture.
- Spread them on a lined baking sheet and bake for 20-25 minutes until crispy, shaking the baking sheet halfway through for even baking.
- Take the baking sheet out of the oven and place it on a cooling rack.
- Enjoy this crunchy chickpeas snack on its own or with a cup of masala chai or turmeric milk.
Notes
Nutrition
Related
Looking for other snack recipes like this? Try these:
More Recipes With Chickpeas
Roasted chickpea salad with avocado dressing
Butternut squash chickpea curry
KEEP IN TOUCH
Do let me know if you try this Crispy Spicy Roasted Chickpeas recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
