Chana masala is a classic savory chickpea dish in Indian cuisine, with a hearty, creamy texture and zesty flavor kick. But, this recipe turns traditional chana masala into a light, crispy, satisfying snack—with the same zesty zing! Munch on these Indian-spiced chickpeas for a nutritious, protein packed snack that you can feel good about. And feel free to change up the spices however you like. I recommend adding cayenne for a kick of heat! These also make a great fuel-filled topping for salads and Buddha bowls!
15 oz canned chickpeas drained, rinsed & dried between paper towels
drizzle of avocado oil
Indian Spice Blend:
Preheat oven to 350°F (180°C).
Drain and rinse chickpeas AND pat dry with paper towels.
On a baking sheet lined with parchment, toss chickpeas in oil and seasonings. (Add spices to taste!)
Roast 25-30 minutes.
Remove from oven and allow to cool. (They’ll crisp up more as they cool!)
Enjoy as a snack, or on top of a bowl!
Yields ~1½ cups Indian spicy roasted chickpeas.
6g fiber | 0g sugars
Serving: 1/3 cup