masala roasted chickpeas

Back in August I posted a recipe for a chickpea salad. We love this salad. It’s perfect on top of a bed of lettuce. It completes a meal. Going low carb? This is your friend. Needless to say, we eat this a lot. We almost always have chickpeas on hand. However, things got a little crazy. We got ahead of ourselves and anticipating our need for chickpea we somehow ended up with a 5lb container of them. This has happened once before in my life, but with cheese – but that’s a story for another time. I don’t want to scare you any further. Anyways, unsure of how to go about consuming 5 lbs of chickpeas, we decided it would be unwise to commit it entirely to the chickpea salad. We didn’t want to end up hating chickpeas.

Fortunately, Martin has an appreciation for Desi snacks and for cooking adventures. He decided that he would make masala roasted chickpeas, similar to the kind you can get at your local Pakistani/Indian grocery store but without the mustached man staring you down from behind the counter (kidding, kidding they aren’t all mustached).

masala roasted chickpeas

makes about 2 cups

1 15 oz can organic chickpeas
1 tbsp olive oil
1 tbsp chunky sea salt
2 tsp garam masala

1. Heat oven to 400 degrees. Pour chickpeas into a colander, rinse and drain. Pat dry.
2. Toss the chickpeas with olive oil and spread out onto a large cookie sheet.
3. Roast for 50-60 minutes, turning every 10 minutes. Chickpeas should be brown, crispy and completely dry.
4. Once baked, toss with salt and garam masala.

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