Indian-Inspired Spicy Roasted Chickpeas | Healthy Snack Ideas
Crispy Spicy Roasted Chickpeas with Indian Spices – Protein-Packed Vegan Snack!
Chana masala is a classic savory chickpea dish in Indian cuisine, with a hearty, creamy texture and zesty flavor kick. But, this Indian-inspired spicy roasted chickpeas recipe turns traditional chana masala into a light, crispy, satisfying snack—with the same zesty zing!
Often, we reach for the potato chips because we’re craving something crunchy. Yes, they’re delicious…but a lot of the time it’s not even the chips that I want specifically. It’s the crunch!
Instead, munch on these spicy roasted chickpeas for a nutritious, protein packed snack that you can feel good about. They’re not TOO spicy, but feel free to adjust the spices however you like. But, if you are a fan of some heat, I recommend adding some cayenne!
Or, for a zesty, fuel-filled topping, toss these spicy roasted chickpeas onto a salad or a vegan Buddha bowl! A nutritious crispy-crunchy element that’s sure to make eating your veggies more fun. (Check out my spicy chickpea Buddha bowl recipe for some inspiration!)
TIP for the Crispiest Spicy Roasted Chickpeas:
So, how can soft, starchy chickpeas become crave-ably crispy? First of all, you will need some oil to help your spicy roasted chickpeas crisp up in the oven. (I recommend using an oil with a high smoke point, like avocado oil or coconut oil!)
But, before adding any oil or spices, it helps to dry your chickpeas off between paper towels. This will help to absorb excess moisture, so they’ll be drier going into the oven and your spicy roasted chickpeas will crisp more quickly!
If you’re using canned chickpeas, drain and rinse them first, then spread them out onto paper towels. Or, if you cook your own chickpeas, be sure to pat them dry and get rid of as much moisture as possible.
Finally, keep in mind that your spicy roasted chickpeas WILL crisp up more as they cool! So, let them roast 20-25 minutes, but don’t wait until they’re totally crisp. Honestly, they’ll probably burn first… Be patient, allow them to cool a few minutes, and they’ll become perfectly light and crispy!
Spicy Roasted Chickpeas
- 1 can, 15oz chickpeas, drained, rinsed, and dried between paper towels
- drizzle of oil
Spices (add to taste):
- ginger powder
- garam masala
- garlic powder
- 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.
- 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 Buddha bowl!
- Yields ~ 1½ cups spicy roasted chickpeas.