Indian roasted chickpea flatbreads

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Indian roasted chickpea flatbread being held up in a hand

My pizza roasted chickpeas and nacho roasted chickpeas are two of my all-time favourite recipes (make them make them make them), so I thought I’d make a new version – Indian roasted chickpeas! With a rich, spiced, tomatoey sauce. If I ever used emojis on this blog, I’d put the little guy with hearts in his eyes here.

Rather than eating them on their own this time, I decided to serve them in individual flatbreads (I actually used naan bread to stay on theme!). These Indian roasted chickpea flatbreads make a great lunch or dinner.

Indian roasted chickpea flatbread on a board with a green linen and a bowl of yogurt sauce

The Indian roasted chickpeas themselves are super simple to make – just roast up some chickpeas with various Indian-inspired spices, then add some tinned tomatoes and thinly sliced red onion, and bake it for a little longer until it gets all thick and rich and saucy. So good. You can use whatever combination of spices you like – this version is definitely ‘spiced’ rather than ‘spicy’, but feel free to add some chilli powder or something as well to add some heat, if you like a bit of a tingle on your tongue.

Collage of Indian roasted chickpeas on a baking tray

You could definitely eat these Indian roasted chickpeas as a dish in their own right – they’re not really saucy like a true curry, but they’d still go well with some rice and a dollop of mango chutney. Or, you can serve them like I did – heaped onto naan bread. Make sure you add some extra veggies (tomato wedges, more red onion, some fresh coriander…) and a dollop of herby yogurt to freshen everything up a bit and stop it from feeling too heavy.

If you want a slightly more portable meal, a thinner flatbread (or even just a tortilla) would allow you to wrap everything up a bit tighter and would be much less messy to stick in a lunchbox!

Indian roasted chickpea flatbread shot from above on a wooden board with yogurt sauce

Now I’m wondering, how many ways can one person roast a chickpea? If you have any other roasted chickpea ideas, I’m all ears. Otherwise, just try my Indian roasted chickpea flatbreads and let me know what you think.

Indian roasted chickpea flatbread being held up in a hand with veggies and yogurt sauce

Indian roasted chickpea flatbreads

An easy Indian-inspired dinner, with spiced roasted chickpeas and a herby yogurt sauce. Full of flavour!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 2 people
Author: Becca Heyes


  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • Salt
  • Black pepper
  • 1 tbsp oil
  • 100 g tinned tomatoes (~ 1/3 cup)
  • 1/2 red onion, thinly sliced
  • Few sprigs fresh coriander (cilantro), finely chopped
  • 2 tbsp Greek yogurt
  • 2 individual naan breads (or other flatbreads)
  • To serve: tomato wedges, sliced red onion, fresh coriander (cilantro)


  • Tip the chickpeas onto a baking tray, and add the four spices, along with a good pinch of salt and pepper. Drizzle with a little oil, and mix well. Roast at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until fairly crispy, stirring once halfway.
  • Add the tinned tomatoes (around 1/4 of a standard tin) and sliced red onion to the pan, and mix to combine. Place in the oven for a further 10 minutes or so, until cooked to your liking.
  • To make the herby yogurt, just add some finely chopped coriander (cilantro) to some plain Greek yogurt, and mix.
  • Before serving, warm the naan bread in the oven for a few minutes, then serve with the Indian roasted chickpeas, some extra red onion and tomato wedges, and a dollop of the herby yogurt.


Nutrition Facts
Indian roasted chickpea flatbreads
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.

You’ll have some tinned tomatoes leftover after making this recipe, so why not throw them into a stew or hotpot! My spicy bean hotpot is ideal:

5 from 4 votes (2 ratings without comment)

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  1. This looks delicious. I haven’t tried pizza roasted chickpeas but my bestfriend was raving about it last week. I would love to try this. Thank you for sharing the recipe.

  2. Your yummy chickpea recipes are timely…….I have to eliminate various foods via the FODMAP diet and this week is lentils, which are one of my staples. I’ve had the nacho roasted………delicious………so good to have another option now. I’ll be having mine with injera bread…… wheat at the moment either. ……..not as easy to wrap it, but tasty for scooping. Thanks for all the good veggie inspiration :)