Harvested from the Himalayas, Black Salt, or Kala Namak, is used often in Indian cuisine. In this application, chickpeas are tossed in the salt with a host of other spices and roasted until crispy. The result is a full-flavored, aromatic snack that pairs wonderfully with cold drinks.

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Indian-Spiced Roasted Chickpeas with Black Sea Salt
Copyright Recipe © 2015 Woodland Foods


Makes 2 cups


  1. Preheat oven to 400°F and line baking sheet with aluminum foil.

  2. Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, Garam Masala, black pepper, cayenne pepper and Black Salt (Kala Namak) in mixing bowl. Spread chickpea mixture onto prepared baking sheet in single layer.

  3. Transfer sheet to oven and roast until chickpeas are dark brown in spots, crisp, and have shrunken quite a bit, about 25 to 30 minutes, stirring halfway through cooking time.

  4. Cool to room temperature before serving.