0 from 12 votes
Roasted Masala Chickpeas
These roasted chickpeas are an addictive snack to munch on. 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 Gluten-free, Soy-free, Nut-free, Vegan
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 452 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- 30 oz 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 garam masala
- 1 1/2 teaspoons garlic powder
- 1/2 to 1 teaspoon cayenne or to taste
- 1/2 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.
Cup of Yum
Notes
- Notes: Bake the chickpeas longer for a crispier, crunchier result. Bake a minute or so less for a softer inside. Use other spices of choice.I often make these with just salt, chaat masala and cayenne.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 Information
Calories
452kcal
(23%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
92mg
(4%)
Potassium
689mg
(20%)
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: 4Serving
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.