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YIELD: 4 CUPS (948 ML) 

 I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding her kids healthy food. I’d never thought to bake chickpeas with Indian spices because I was so used to making them into a chana masala dish. The first time I made these, my kids went utterly crazy, not only gorging themselves on them that night, but also asking me to put them in their lunch boxes the next day. I now make a batch and set it aside for quick snacks, as a substitute for croutons on my salad, and as a nice addition to soups. The best is watching the kids in front of the television popping these into their mouths instead of chips and junk food. I love serving them with a side of Tamarind–Date or Mint Chutney.




  • 4 cups cooked chickpeas  or 2 (12-ounce [341-g]) cans chickpeas
  • 1 tablespoon garam masala, Chaat Masala or Sambhar Masala 
  • 2 teaspoons coarse sea salt 2 tablespoons oil
  • 1 teaspoon red chile powder, cayenne pepper, or paprika, plus more for sprinkling


  1. Set an oven rack at the highest position and preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy clean up.
  2. Drain the chickpeas in a large colander for about 15 minutes to get rid of as much moisture as possible. If using canned, rinse first.
  3. In a large bowl, gently mix together all the ingredients.
  4. Arrange the seasoned chickpeas in a single layer on the baking sheet.
  5. Cook for 15 minutes. Carefully take the tray out of the oven, mix gently so that the chickpeas cook evenly, and cook another 10 minutes.
  6. Let cool for 15 minutes. Sprinkle with the red chile powder, cayenne pepper, or paprika.

Chickpea Poppers


YIELD: 4 CUPS (948 ML) 

 I first heard about chickpea poppers from my friend Chasity Santoro, a fellow mom at my kids’ school who shares my passion for feeding her kids healthy food. I’d never thought to bake chickpeas with Indian spices because I was so used to making them into a chana masala dish. The first time I made these, my kids went utterly crazy, not only gorging themselves on them that night, but also asking me to put them in their lunch boxes the next day. I now make a batch and set it aside for quick snacks, as a substitute for croutons on my salad, and as a nice addition to soups. The best is watching the kids in front of the television popping these into their mouths instead of chips and junk food. I love serving them with a side of Tamarind–Date or Mint Chutney.




  • 4 cups cooked chickpeas  or 2 (12-ounce [341-g]) cans chickpeas
  • 1 tablespoon garam masala, Chaat Masala or Sambhar Masala 
  • 2 teaspoons coarse sea salt 2 tablespoons oil
  • 1 teaspoon red chile powder, cayenne pepper, or paprika, plus more for sprinkling


  1. Set an oven rack at the highest position and preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy clean up.
  2. Drain the chickpeas in a large colander for about 15 minutes to get rid of as much moisture as possible. If using canned, rinse first.
  3. In a large bowl, gently mix together all the ingredients.
  4. Arrange the seasoned chickpeas in a single layer on the baking sheet.
  5. Cook for 15 minutes. Carefully take the tray out of the oven, mix gently so that the chickpeas cook evenly, and cook another 10 minutes.
  6. Let cool for 15 minutes. Sprinkle with the red chile powder, cayenne pepper, or paprika.
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