Ingredients

The following ingredients have 8 Servings
  • 4 cups canned or cooked chickpeas ((drained of all liquid and dried with paper towels))
  • 1 tsp vegetable oil
  • 1 heaping tbsp chaat masala ((available at Indian grocery stores))
  • 1 tsp cayenne ((use paprika for less heat))
  • 1/4 tsp garam masala
  • 1/2 tsp turmeric
  • Salt to taste
  • 4 scallions ((green and white parts finely chopped))
  • 1/4 cup cilantro ((chopped))
  • Juice of 1 lemon

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a bowl, toss the chickpeas with the oil, chaat masala, garam masala, cayenne or paprika, turmeric, and salt.
  • Spread the chickpeas in a single layer on a baking sheet.
  • Place the baking sheet in the oven and let the chickpeas roast 30-45 minutes, until they are crisp. Oven temperatures vary, so if they are not crispy at the end of 45 minutes, give them some more time.
  • Remove the baking sheet from the oven, place it on a rack and let the chickpeas cool about 10-15 minutes.
  • Toss the chickpeas with the spring onions, cilantro and lemon and sprinkle with some more chaat masala, if you wish. Some people add diced tomatoes, but I prefer not to because they tend to make the chickpeas soggy.
  • Eat.