If you’re like me, or pretty much anyone else in the world, then you love crunchy, salty snacks. Such as crackers, chips, popcorn…the list goes on. We know these snacks aren’t healthy for us, yet it’s so hard to stop eating, especially once you start. The crunch is so satisfying, the saltiness is so addicting. Your hand just keeps reaching for that tasty, crunchy snack.
Am I making you hungry for a bag of potato chips yet?
Don’t reach for them, don’t do it!
Instead make these crunchy, salty, healthy, delicious snacks. Roasted chickpeas – with Indian Spices.
Yes, chickpeas are normally a soft, silky bean. But when you roast them for about 45 minutes something magical happens. They turn into a crunchy, satisfying, healthy snack. Our prayers have been answered!
These roasted chickpeas really are the best thing since sliced bread. They are packed full of fiber, protein, and low in fat. The perfect crunchy, salty snack that you can eat, guilt free.
You all know how much I love Indian food from my Indian-Spiced Lamb Chops, so I stuck with the same spices for these crunchy little guys. Curry powder, garlic powder, garlam masala, a pinch of cayenne pepper, and of course salt! They are perfectly salty, spicy, robust, and slightly sweet. I could not stop eating them.
The roasted chickpeas are a blank canvas for a rainbow of flavor combinations. You could do smoky, spicy or sweet; any kind of spices you love. You can also use these crunchy dudes in place of croutons on a salad or in a soup. They will add some great texture and depth to any dish. Or, you can just eat them as a snack!
Make a triple batch and put them into a huge snack bowl in place of potato chips at parties. Trust me, your guests won’t miss the potato chips one bit.
I know you will love these roasted chickpeas with Indian spices as much as I do. The next time you are craving a salty, crunchy snack, make sure to whip up a batch or two, or three, of these babies!
- 1 15 ounce can of chickpeas, or 2 cups cooked chickpeas, drained and rinsed
- 1 tablespoon grape seed oil
- Pinch of cayenne pepper
- ½ teaspoon salt
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- 1 teaspoon garlam masala
- Preheat oven to 350 degrees. Use paper towels to dry off the chickpeas as thoroughly as you can. Do not skip this step. Making sure the chickpeas are really dry is the key to achieving the ultimate crunch.
- Place the dry chickpeas on a rimmed baking sheet. Add the tablespoon of oil and mix the beans until well coated.
- Add the spices and stir to coat. I find it is easiest to mix with my hands.
- Place in the oven for 45-55 minutes, or until the chickpeas are crispy. Stir them every 10 minutes so they cook evenly. Make sure to watch them closely during the last 10 minutes so they don’t burn.
- Allow to cool for 5 minutes. Serve warm or room temperature. Store leftovers in an airtight container for up to 2 days. They tend to lose their crispiness after 1 day, but I think they’re still good. I bet you won’t have an issue scarfing the whole batch down in one sitting. Enjoy!