P.S., I write this during Navratri (Indian festival of nine nights) and as Diwali (Indian festival of lights) is approaching. This is my favorite snack to serve during parties to celebrate those festivals! This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
Super delicious, super nutritious. Hard to find something that beats roasted chana as a snack. Chickpeas are super rich in protein. Simple pantry ingredients that keep you full. I love having a can of chickpeas in my pantry to make chana masala. It’s super easy to pick up a can of chickpeas and it’s a hearty snack that’ll keep you full for long! Little hands-on work, ready in under an hour, great as batches. You season, throw the chickpeas in the oven, and you’re basically done!
📋 Ingredients and notes
You’ll need two cans of chickpeas, avocado oil, salt, pepper, Kashmiri red chili powder (or paprika), garlic powder, cumin powder and coriander powder (or swap those two with garam masala) to make this version of Indian roasted chickpeas. See notes below for variations on the spices. If you you want to use dry chickpeas, either soak the chickpeas in water for about 24 hours or pressure cook it for 30 minutes. Then, following the rest of the instructions!
Spice Variations
Indian: This is the recipe as written, using cumin powder, coriander powder, red chili powder, and garlic powder.Moroccan: Cumin powder, garlic powder, paprika, and za’atar.Sweet delight: Cinnamon and brown sugar with a pinch of sea salt. Chili-lime: Lime zest, cumin powder and red chili powder. Finish with a drizzle of lime juice when it’s out (but just a pinch so it stays crunchy!)
📖 How to make roasted chana
Preheat the oven or air fryer to 425F and throw your baking sheet or air fryer tray in there while the oven is pre-heating (you won’t regret it!) Drain and rinse a can of chickpeas and dry it thoroughly - remove any loose skins and towel dry once more
Throw on a baking sheet , and drizzle with a tablespoon or two of avocado oil and coat evenly - make sure to wear mitts while removing the baking sheet!
Place the baking sheet into the oven (or the air fryer tray into the air fryer) for 20 to 30 minutes. Shake halfway through to ensure all sides are roasted evenly. Remove and set aside.
While they’re roasting, mix the spices in a large bowl Once they’re out, throw the chickpeas in the mixing bowl and toss to coat evenly. Add a teaspoon of avocado oil if you need it to stick. Enjoy!
Let’s troubleshoot!
Why are my roasted chickpeas not crunchy?
This can happen for a number of reasons, but the most common one is that ovens and oven temperatures are quite different. So odds are, if your chickpeas are not crunchy … they’re just not crunchy yet! Throw them back in for a few minutes that should fix the problem.
🍴 Serving and storage suggestions
These are usually gone before I know it, but if you want to store, place them in an airtight container (preferably a glass jar) in a cool place for 3 to 4 days. To reheat, just throw them on a baking sheet and into the oven at 300F for a few minutes. If you like this recipe, try my other Indian recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
