logo
Food Advertising by

Blogging Marathon# 36: Week 2/ Day 1

Theme: Travel Food

Dish: Snack – Baked Chickpeas

My theme for the second week of Blogging Marathon# 36 is ‘Travel Food‘ or food that is typically mess free and is easier to take on a trip. To add a little interest to the theme, Valli asked us to make a Snack, Main course and a dessert. So that is what you are going to see for the next three days and I’m going to start with a easy, peasy snack today.

Growing up, we used to travel quite a bit. My dad was a central government employee and he used to get travel allowance every 4 years and being an enthusisatic traveller he made sure that we visited different places every time. He used to elaborately plan these trips and made sure even the minute details were taken care of. He had accomodation everywhere we went and it was so much fun riding the local tourist buses and visiting the touristy locations.

My mom made sure that we had enough snacks to eat between meals. As kids my sister and I had way too many requests and my mom made sure she had something for the both of us. I remember her making snacks like janthikalu, murukkus, mixture and, namkeen.

Now with my own family, since the kids are still young, we don’t usually make long trips by car or train. Most of the long distance travel is by flight and I don’t make anything when we are flying. But when we are on the road, today’s snack is perfect. It’s crunchy, addictive and most of all guiltfree. See even my 16month old loved snacking on them 🙂

The spices used in this dish are completely upto individual taste. I used Indian spices, chili powder, ground cumin and kasoori methi. But any spice from any corner of the world can be used.

Print Recipe
Baked Chickpeas Yum
Baked Chickpeas
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
cup
Ingredients
  • 1 15.5 oz Chickpeas - can, rinsed and drained
  • to taste Salt
  • ½ tsp Chili powder
  • ½ tsp Cumin Ground
  • ½ tsp Methi Kasoori (dry fenugreek leaves)
Course snack
Cuisine indian
Prep Time 10 minutes
Cook Time 60 minutes
Servings
cup
Ingredients
  • 1 15.5 oz Chickpeas - can, rinsed and drained
  • to taste Salt
  • ½ tsp Chili powder
  • ½ tsp Cumin Ground
  • ½ tsp Methi Kasoori (dry fenugreek leaves)
Baked Chickpeas
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with a parchment paper.
  2. Combine all the ingredients in a mixing bowl.
  3. Spread the chickpeas in a single layer on the baking sheet and bake for 50~60 minutes or until the chickpeas are crispy and crunchy.
Recipe Notes

Store in an airtight container for 4~5 days. 

Lets check out what my fellow marathoners have cooked today for BM# 36.

Share this Recipe

13 thoughts on “Baked Chickpeas”

  1. Wow such a lovely pic of your lil one..thanks for sharing..and nice snack…It’s lovely to know another central govt family..:)

  2. Do you think this recipe would work with dry chickpeas that have been soaked overnight? The recipe is simple and the end result looks good…..would love to try it out.

  3. great snack and Disha looks too cute munching on them. She has grown so much since we met her last year…too cute

  4. great snack and Disha looks too cute munching on them. She has grown so much since we met her last year…too cute

  5. The pumpkin and the chickpea snack both looks like I could eat them right now 🙂 I want to try to make it tomorrow…Will let you know .

Leave a Reply

Your email address will not be published. Required fields are marked *