Don’t you wish you could just pick up these figure-friendly, protein rich, vegetarian, vegan, gluten free oven roasted, crunchy, masala chickpeas that are finger licking good?
Do certain foods, flavors or aromas evoke childhood memories for you? Deep fried peas was the coveted snack for me when I was little.
Our school snack shop sold deep fried masala white peas which were colored red artificially. The snack shop was one of the most unhygienic places in the school yard. So my parents never allowed us to buy any snacks there. My mom packed us all the healthy snacks instead and my dad got red chana for me from a well reputed store, but it just did not have that school snack shop appeal 🙂 Now as a parent, I can totally relate to their thinking and in fact have done the same with my own kids.
I wanted to recreate the taste of that red chana but without the artificial color or the deep frying or the uncleanliness….ha..ha!
I am happy with my recipe. Follow the special tip and you will have roasted chickpeas that are so crunchy and savory that you won’t be able to stop snacking on them. Isn’t it fabulous then, that these Roasted Masala Chickpeas are in fact a healthy, protein rich, non- fried snack?
Here is the easy 6 ingredient recipe-
Roasted Masala Chickpeas
Ingredients-
- 3 cups cooked chickpeas/chole. I used Goya canned chickpeas
- 2 tablespoons olive oil
- ½ teaspoon red chili powder (or to taste)
- 1 teaspoon sweet paprika
- ½ teaspoon chat masala. I used MTR chat masala
- Sea salt to taste
To make the Roasted Masala Chickpeas-
- Rinse and drain the canned chickpeas. Spread them out on a kitchen towel to air dry them.
- Preheat the oven to 425 degrees Fahrenheit.
- Heat the olive oil in a 12 inch pan over medium heat. Add the chickpeas in a single layer. After a minute, toss them so the other side gets coated with the hot oil as well.
- Transfer the chickpeas with the oil, to a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes.
- Meanwhile combine the chili powder, paprika, chat masala and the sea salt.
- After 10 minutes, stir the chickpeas or gently shake the pan so they turn themselves. Bake for another 10 minutes or until crunchy.
- Remove the chickpeas from the oven and into a bowl. Sprinkle the spice and salt mixture and toss.
- These can be served as is or topped with finely chopped onion and cilantro and a squeeze of lime juice. Yum!
Enjoy!
Special tip- Make sure to toss the chickpeas in the hot oil before roasting. It gives the Roasted Masala Chickpeas a nice crunch. They can be made in advance and stored in an air tight container for up to 2 days.
Have a great weekend!
Love,
<3
Sandhya
Great share!!
Thanks so much Reena!
Sandhya You have a wonderful blog and have many followers. I aadmire your creations. You are invited to join a group named SIPB and share your expertise with other bloggers in the group. Sharing the link https://www.facebook.com/groups/SharingInspiringBloggers/.
Pls Let me know how you find it.
So tasty
Thanks so much!
Great recipe ! I would love to munch this healthy snack all day long. 🙂
Thanks Megala!
Love your healthy version of this tasty snack Sandhya 🙂
Thanks so much Loretta. It is finally summer time and while you are thinking of your beautiful garden , I am thinking of munchies for car trips 🙂
Makes such a good healthy snack and filling too. Make these many times. Thanks Sandhya.
Thanks Rita! We finally have summer, right? I need my munchies for car trips 🙂
Thank you for recipe 🙂 I tryed similar product recently it was delicious and I wondeted how to make them. Now I know 🙂 🙂
Thanks so much for your sweet comment.
Wow beautiful clicks. Love this to keep munching. Thanks for such a healthy version..
Fantastic recipe Sandhya and good to hear they keep for two days. I tried a similar method but they ended up soggy – your version is a much crunchier result! 😄
Thanks Laura. Yes the special tip in the recipe helped keep them crunchy for 3 days !
Perfect snack for drinks.. will try it.
Thanks Shobha!
Wow, those masala chana look so inviting and absolutely delicious. Such a healthy and protein packed snack that is. Yummy!!
Thanks so much Pavani!
Count me in, I’d happily munch on this guilt-free snack, Sandhya! I’d love it with that onion, cilantro and lime topping 🙂 Love the pics!
Thanks so much Freda! I always love your pics so this is a huge compliment for me <3
Aww thanks Sandhya 🙂
Crunchy, munchy yummy snack to be enjoyed anytime! Love the addition of chaat masala, my favorite spice 🙂 Fabulous healthy bites Sandhya!!!
Thanks Vanitha!
I am already drooling, these are one of my favorite chickpeas recipe, so good & lip-smacking, perfect for an evening snack …ummmm yum 🙂
Thanks so much Meghna!
The roasted masala chickpea sound so lip smacking Sandhya ! Best part is that it is healthy, filling making it guilt free snack. The stunning photography makes it all the more inviting !
Thanks so much Poonam!
Masala Chickpeas – such a great snack!
Thanks Rita!
I make roasted chana but have not made them as tasty looking as yours. Good idea to add chat masala and make it fiery red. Makes it more tempting. Would love to have it with chopped onion.
Thanks so much Mayuri!
Such a healthy and delicious snack…
Thanks so much Renu!
Feel like munch some rite now. Ultimate roasted masala chickpeas. Simply cant resist to them. Droolworthy.
Thanks Priya!
Roasted Chickpeas looks yummy! I like to toast these instead of deep fry! Absolutely delicious snack.
Definitely making this soon. Can I hear oil and mix in another pan because I don’t have baking sheet.
Such a healthy one Sandhya, can binge these gleefully. Nice share.
What a delicious and healthy snack to enjoy ! One of my favourite 😋
fabulous. Gonna make this soon. In my to do list.Really this reminds my childhood, roadside people used to sell. Great snack anytime.
The clicks are wow Sandhya, i can munch these healthy crunchies all time a day 😋👌
Roasted Malasa Chickpeas looks so inviting.Fantastic share Sandhya.
Thanks Preethi!
wonderful tasty chickpeas with simple ingredients!
Thanks Nisha!
Awesome share, I would love to munch them all the time 🙂
Thanks Parul!