Guest Post: Indian Spiced Roasted Chickpeas (from A Spicy Perspective)

3 Reviews / 5 Average
If you love chickpeas, then you'll love this guest post recipe by Sommer Collier from A Spicy Perspective. She's mixed up some spices for a tasty Indian Spiced Roasted Chickpeas snack that will definitely have your tastebuds excited.
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Indian Spiced Roasted Chickpeas (from a Spicy Perspective) at 100 Days of #RealFood

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This is a guest post by Sommer Collier from A Spicy Perspective.

Hi guys! I’m Sommer Collier from A Spicy Perspective. It’s an honor to be here today while the Leake family is off exploring the nation on their cross-country trip. I can’t wait to hear all about it!

On a I share a wide range of recipes from naughty decadent treats that we enjoy on splurge days to healthy real food meals that we focus on from day to day. We also share travel posts as often as we can (we have a series on traveling Italy coming next month) along with gardening tips, fashion trends, and home projects.

Today I want to share one of my family’s favorite healthy snacks with you—roasted chickpeas.

Indian Spiced Roasted Chickpeas (from a Spicy Perspective) at 100 Days of #RealFood

It can be tricky to find healthy foods that kids want to snack on day after day, but these crunchy little guys have proven to be a winner in our house. In fact, the moment my kids smell them in the oven they start circling the kitchen in anticipation.

You can actually make roasted chickpeas with just a touch of salt for flavor. Yet I find that the more I spice up the chickpeas, the more alluring they are to friends and family. Coating them in exotic spices is also a great way to introduce new and exciting flavors to kids.

This particular version is my Indian Spiced Roasted Chickpea Recipe, with an enticing blend of curry powder, garam masala (another popular Indian spice blend), garlic powder, and white pepper.

They are bold and zesty but not overly spicy, making them a great snack for all ages.

Indian Spiced Roasted Chickpeas (from a Spicy Perspective) at 100 Days of #RealFood

I like to pack crunchy roasted chickpeas in lunch boxes and picnic baskets, instead of crackers or chips, to cut down on the junk without sacrificing flavor. And let me tell you, no one has ever complained!

The key to making good roasted chickpeas is to drain and thoroughly dry cooked chickpeas, then coat them lightly with olive oil. That way, when you sprinkle on the spices, they stick to the chickpeas and bake into a nice crispy crust.

You can store roasted chickpeas for several weeks in an airtight container, making them an easy and healthy self-serve snack for kids.

Indian Spiced Roasted Chickpeas (from a Spicy Perspective) at 100 Days of #RealFood

Thanks Lisa and Jason for inviting me to share today!

If you are interested in finding out more about A Spicy Perspective, you can find us on Pinterest, Facebook, Instagram, Google+, AND Twitter. You may also enjoy this Vegetable Korma!

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23 thoughts on “Guest Post: Indian Spiced Roasted Chickpeas (from A Spicy Perspective)”

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  1. I can’t wait to try this! When I make hummus, I peel the shell off of the chickpeas (makes it smooth and creamy). Although this recipe keeps the chick peas intact, should I peel the shells off for your recipe?

    1. Amy Taylor (comment moderator)

      Hi Stephanie. It has been my experience that they will roast better if you peel them.

  2. Christine Bradley

    5 stars
    I have been looking for small ways to change our diets for the better over time and this is a great one! We love this recipe. We find that cooking them 30 minutes does the trick and we use parchment paper instead of foil. We also mix all of the ingredients in a bowl and then simply dump them onto the parchment covered baking sheet. I find they are more evenly coated.

  3. I love chickpeas but whenever I try to roast them I get good but not great results. They’re never actually crunchy, so while they taste good they lose that snacky mouth-feel. I feel like I’m drying them pretty thoroughly. Is it because I’m using canned? Any thoughts? Also, do you pick off all the shells/casing before roasting?

  4. Made these today (with canned chickpeas, for anyone wondering about using them as a substite) and they were delicious! Thrilled to have a new healthy snack option – thanks for the recipe, Sommer! :)

  5. Thank you so much for this timely recipe! Not only did I just run out of tortilla chips for snacking, but I just cooked a huge batch of chick peas today in the crock pot. I’ll be making these this weekend for sure. Thanks, again!

  6. How many cups of dry chick peas do you use to obtain 3 cups of cooked chick peas. Also, what type of curry power do you use (Indian store vs trader joes)? Thanks!

    1. You can find it any Indian store or may be at the International aisle at your grocery store. I get it from the Indian store

    2. I buy garam masala through Penzeys Spices online [], but they have stores across the country and a catalog via USPS.

  7. This looks great! I have roasted chickpeas before, with different spices, and my kids love them. Question: can I use canned chickpeas rather than cooking dried ones?

      1. did you make these according to the directions? I made these last night. I did the first 15 minutes, then shook and returned to the oven but after 6 more minutes I could smell that they were burning?