Roasted Masala Chickpeas

I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too.  I initially started them with a basic salt, pepper, olive oil and paprika seasoning.  We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to.
Talking to a friend one about our experiences in India reminded me how much I miss the hot, spicy roasted chickpeas sold on every street corner.  They’re crunchy, spicy, and the perfect snack on the go.
Playing around for the spices was so much fun.  And between the girls and me, I had to make multiple batches for photo op because we kept eating them straight out of the oven!
From our kitchen to yours, I hope you enjoy these Roasted Masala Chickpeas as much as we did!

Roasted Masala Chickpeas

  • Servings: 4
  • Difficulty: easy
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Crispy, spicy, masala chickpeas that won't let you stop snacking on them. Easy to make, fun to eat, definitely a recipe to have in your recipe box!


2 14oz cans garbanzo beans, drained, rinsed, dried

3 tsp cumin powder

1 ½ tsp coriander powder

2 ½ tsp cayenne pepper

1 tsp paprika

½ tsp salt

½ tsp garlic powder

2 tsp lemon juice

2 Tbsp Oil


1. Preheat oven to 400ºF.

2. In a bowl, combine oil and spices and whisk together until they are completely emulsified.

3. Add in the garbanzo beans and toss well to coat evenly.

4. Line beans on a baking sheet and bake for 30-35 minutes in the oven.

5. Let cool for 5 minutes.


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I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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