Crispy Indian Spiced Chickpeas


I felt a little guilty in my Black Bean Hummus post a few weeks ago saying that I like black beans more than chickpeas for hummus, so now it’s time to share a recipe where chickpeas really shine and can’t be replaced. I mean, you can’t really roast black beans to a crispy, delicious snack, so chickpeas are the star here!

A couple years ago was the first time I discovered that you could roast chickpeas into a crispy little snack. I don’t remember where I read it, but the author of the post talked about snacking on these little chickpeas instead of popcorn, and I was intrigued.

You can find plenty of recipes online for both sweet (cinnamon sugar) and savory versions of roasted chickpeas, but I wanted to try doing an Indian spiced chickpea. I was delighted with the results, so here’s how to make it!

Start by making your spice mix, which is garam masala, paprika, cumin, garlic powder, and salt:


Drain and rinse two cans of chickpeas, and if you feel up to it, peel the skins off (I have a quick method on how to do that in my The Secret to *Really* Smooth Hummus post).

Dry the chickpeas well with a towel (otherwise the chickpeas won’t get crispy) and toss with a touch of grapeseed oil and the spice mix:


Spread the chickpeas out into a single layer on a sheet pan:


Roast the chickpeas for 30 minutes, shaking the pan occasionally, until the chickpeas are crispy.



Crispy Indian Spiced Chickpeas


  • 1/2 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 15oz cans chickpeas
  • 2 tbsp grapeseed oil


  1. Preheat oven to 400 degrees F.
  2. The first step of removing the chickpea skins is optional. If you would like to remove them place the chickpeas in a large bowl and fill with water. Rub the chickpeas between your fingers to remove the skins. The skins will float to the top and can be poured off the side of the bowl with the water (more photos and instructions on how to do that here). Drain chickpeas of any remaining water and then dry well with a towel.
  3. In a medium bowl toss the chickpeas in oil and spices. Then spread the chickpeas on a sheet tray in one even layer.
  4. Roast for 30 minutes, shaking the pan occasionally, until crispy and golden brown. They are ready to enjoy!
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