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This roasts the chickpeas until properly crisp rather than just warm, patting them completely dry beforehand, since any leftover moisture is what keeps them from ever developing a satisfying crunch in the oven. Tossed while still hot in a blend of Indian spices, the roasted chickpeas absorb the seasoning far better than if it were sprinkled on after they've cooled.
Per serving
290kcal
Calories
Prep Time
10 min
Cook Time
30 min
Servings
3 people
Difficulty
easy
13g
Protein
36g
Carbs
11g
Fat
9g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F).
Drain and rinse the chickpeas, then pat them completely dry with a clean towel.
Toss the chickpeas with olive oil, cumin, coriander, turmeric, and red chili powder.
Spread them in a single layer on a baking sheet.
Roast for 25 to 30 minutes, shaking the pan halfway through, until crisp and golden.
While still warm, toss the chickpeas with a pinch of chaat masala.
In a large bowl, combine the mixed greens, diced cucumber, tomato, and red onion.
In a small bowl, whisk together the yogurt, lemon juice, and a pinch of salt for the dressing.
Divide the salad among bowls, top with the roasted chickpeas, and drizzle with the yogurt dressing.
Dry the Chickpeas Thoroughly: Any leftover moisture from rinsing keeps them from crisping properly in the oven, so pat them dry as much as possible before roasting. Shake the Pan Halfway Through: This helps the chickpeas roast evenly on all sides instead of only crisping on the bottom. Season While Still Hot: Tossing the chaat masala on right after roasting helps it stick and absorb into the warm chickpeas far better than adding it once they've cooled.
This is almost always due to leftover moisture from rinsing, so pat them very dry with a towel before tossing in oil and spices, and spread them out in a single layer so they roast rather than steam.
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