Indian-spiced crunchy chickpea snack

Total Time
1 hr 30 min
10 min
1 hr 20 min
This super-easy crunchy, savory snack includes traditional Indian spices like curry powder and cumin to create a wonderful mid-afternoon pick-me-up. Canned chickpeas make this simple, but you need to dry them as thoroughly as possible for maximum crunchiness. A quick way to remove excess liquid is to rub them between two clean dishtowels. One thing to note: Oven-baked chickpeas do not stay as crispy once cool as deep-fried chickpeas do, so this version is best eaten shortly after they come out of the oven. After the chickpeas cool, they are a delicious, more chewy snack with a heightened nutty flavor.


Cooking spray

1 spray(s)

Olive oil

2 tsp

Curry powder

1½ Tbsp

Ground coriander

¼ tsp

Ground cumin

½ tsp

Table salt

1 tsp, or to taste

Canned chickpeas

31 oz, rinsed, drained and dried


  1. Preheat oven to 400°F. Coat a cookie sheet with cooking spray.
  2. Heat a small pan over medium-high heat. Add oil, spices and salt and stir until fragrant, about 1 to 2 minutes.
  3. Place chickpeas in a large bowl. Add spice mixture and mix well to coat chickpeas.
  4. Place chickpeas on cookie sheet in a single layer and roast in oven until crunchy, checking and shaking pan twice during cooking, about 1 1/4 hours. Yields about 1/2 cup per serving. (Store any leftovers in an air-tight container.)