a spoonful of Indian-spiced roasted chickpeas in front of a jar full of them

Crispy Indian Chickpeas

These crispy Indian-spiced chickpeas are the perfect study snack! They're healthy, delicious and super easy to make - you only need a handful of ingredients!
Course Snack
Cuisine Indian
Keyword double-serving, gluten-free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Servings 2 people


  • 1 400g tin chickpeas drained
  • 2 tbsp neutral cooking oil
  • 1 tsp ground coriander
  • 2 tsp curry powder I use medium
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp flaked sea salt or to taste


  • Preheat the oven to 180°C. Line a large baking tray with parchment paper and dry the chickpeas well, discarding any skins.
  • Spread chickpeas in a single layer on the tray and bake for 30 minutes, shaking them every 10 minutes to ensure that they cook evenly. Mix together spices, salt and oil in a bowl.
  • Add the chickpeas to the seasonings and stir well to coat them. Pour them back into the tray in an even layer and bake for 10-15 minutes until golden-brown and crispy.
  • Serve once cool enough to eat or allow to cool fully and store for up to 5 days in an airtight jar.


I would recommend eating them within 3 days to ensure that they're still crispy.