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Roasted Chickpea

Roasted Chickpea

My 121st recipe, “Roasted Chickpea”, a simple and healthy snack. This recipe was inspired by the “Uppu Kadalai”, I had tasted in Chennai. It is a very famous snack there in South India and it is basically dry pan roasted black chana dal. When I told RK that I wanted to try making it today, he said it was one of my MIL and brother-in-law’s favorite, however he doesn’t like it because of the thick black cover of the chana dal. So I decided to make it today, substituting the black chickpea with the white one instead. Also to simplify the process I wanted to oven roast it rather than keep standing near the stove and pan roasting it. Though this is a very simple recipe, it is extremely healthy, especially for kids due to the high protein content. It is also perfectly customizable and you should be able to throw in flavors you love. RK loved this version of roasted chickpea and it served as an excellent evening snack. However, it was extremely difficult for me to photograph it. I could not stop myself from popping one or two of these crispy chickpeas while photographing 🙂

roasted chickpea

Roasted Chickpea

Prep Time 6 hrs
Cook Time 25 mins
Total Time 6 hrs 25 mins
Servings 2

Ingredients
  

  • Dry Chickpea - 1 Cup
  • Water - as needed
  • Olive Oil - 1 tsp
  • Garlic Salt or Sea Salt - a small pinch
  • Cumin Powder - a small pinch
  • Ground black pepper - a large pinch

Instructions
 

  • Wash and soak the dry chickpea in sufficient water for atleast 6 hours. I soaked it overnight.

    chickpea chickpea
  • Drain the water from the chickpea and transfer the chickpea to a paper napkin. Use another paper napkin or kitchen cloth and pat the chickpea completely dry.

    chickpea chickpea
  • Preheat oven to 400 F. Transfer the chickpea to a baking sheet. Add the oil, salt, cumin powder, black pepper and use your fingers to toss the chickpeas until all the ingredients are completely covered over the chickpeas.

    chickpea chickpea
  • Bake for 15 mins. Then pull the sheet out of the oven, toss the chickpeas once and bake for a further 10 - 15 mins until the chickpeas are nicely roasted and crispy. Let the chickpeas come to room temperature.

    chickpea chickpea
  • Enjoy a crispy crunchy chickpea.
    roasted chickpea

Notes | FAQ

- You can also use chickpea from can. In that case you can skip the step for soaking.
- Make sure to completely pat dry the chickpeas before roasting.
- You can also use a little pinch of dry red chilli powder or grated Parmesan cheese to flavor the chickpeas.
- Adjust roasting time based on your oven settings.
Recipe Rating




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Dorothy

Sunday 20th of September 2015

I loved them but worry that they are more calories than I would like. They are addictive. Like potato chips are for some folks. Can I make them somehow without as much olive oil. Would coconut oil be better . Can you reduce the oil to a spray on. .

revifood

Monday 21st of September 2015

Hi Dorothy, the oil is to make sure that the spices don't burn in the oven. You can as well roast the chickpeas with no / very less oil and then once out of the oven, you can toss them with spices and salt, while still hot.

Melinda @ Recipe Fiction

Friday 10th of April 2015

As much as I love corn nuts and seeing that there are always chick peas in the house it's amazing to me that I have never made these. Thanks for posting!

revifood

Friday 10th of April 2015

Thanks Melinda !!!

Roasted Chickpeas from Revi's Foodography - Yum Goggle

Friday 10th of April 2015

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