Spicy Masala Roasted Chickpeas


These salty & crunchy spicy roasted chickpeas are packed with flavour and protein!

Make them as a healthy (and vegan!) alternative to potato chips or salad croutons. This recipe is so quick and easy, you’ll be making up a batch of these bad boys more often than you’d like to admit.

Now I’ve gone for a spicy masala seasoning but feel free to let your taste combos run wild! Think a delicious peri-peri spice, sweet chutney and so many more!

Recipe By: Pebble & Palm
Serves: 1-2 snack servings, 3-4 topping servings
Prep Time: 30  minutes


  • 1 1/2 cups cooked chickpeasdrained and rinsed (tinned is perfect)
  • 1 Tbsp Extra-virgin olive oilfor drizzling
  • Salt of your choice
  • Smoked paprika
  • Masala/curry powder
  • Cumin
  • Crushed coriander
  • Garlic spice
  • Onion spice


1. Preheat the oven to 180 degrees and line a large baking sheet with wax paper.
2. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
3. Transfer the dried chickpeas to the baking sheet without any oil or spices and blind bake in the oven for 8 minutes.
4. Remove the chickpeas from the oven and toss them with a drizzle of olive oil and generous pinches of salt.
5. Roast the chickpeas for another 10-15 minutes, or until crispy. Ovens can vary, if your chickpeas are not crisp, roast them for 5 to 10 minutes longer.
6. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favourite spices.
PS: Store your roasted chickpeas in an air-tight container at room temperature. They are best eaten within two days.


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