5 from 12 votes
Roasted Masala Chickpeas
Roasted Masala Chickpeas combine chickpeas coated with a blend of garam masala, garlic powder, cayenne, turmeric, and dry mango powder, then dusted with chickpea and rice flours for extra crispness. Baking them until crisp provides a crunchy, spicy snack or savory topping. The spices give a warm, complex flavor profile, while the flours help create a crunchy exterior without frying.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
452 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- 30 oz chickpeas or 3 cups cooked chickpeas, canned
- 1 to 2 tablespoons safflower or other neutral oil
- 1/2 to 3/4 teaspoon salt
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons garlic powder
- 1/2 to 1 teaspoon cayenne powder or to taste
- 1/2 teaspoon Turmeric ground
- 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.
Cup of Yum
Notes
- Baking longer increases crunchiness, while shorter baking keeps a softer center.
- Adjust spices to taste or substitute with preferred blends like chaat masala.
- To make a chickpea chaat, toss roasted chickpeas with diced onion, tomato, cilantro, and mint or tamarind chutney before serving.
- Spraying oil or water helps chickpea and rice flour stick to the chickpeas for a better crisp.
Nutrition Information
Calories
452kcal
(23%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
92mg
(4%)
Potassium
689mg
(15%)
Fiber
17g
(68%)
Sugar
11g
(22%)
Vitamin A
265IU
(5%)
Vitamin C
3.1mg
(3%)
Calcium
107mg
(11%)
Iron
6.6mg
(37%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 452
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 689mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 11g | 22% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 107mg | 11% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.