• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kitchen at Hoskins
  • Halloween
  • Recipes
  • About
menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Appetizer Recipes

    Tandoori Chickpeas Crostini

    Published: Nov 20, 2024 · Modified: Apr 7, 2025 by Maria Doss · This post may contain affiliate links · 1 Comment

    pinterest image.

    Tandoori Chickpeas Crostini is the ultimate party appetizer, delivering an explosion of flavor in every bite! Crunchy toasts are topped with a creamy herb spread and then piled high with roasted tandoori chickpeas. It will leave your guests craving more.

    Jump to Recipe
    Assembled chickpea crostinis on a white marble.

    What are tandoori chickpeas?

    It is a vegetarian twist on tandoori chicken. Cooked chickpeas are marinated in a flavorful tandoori marinade and oven-roasted to perfection. It captures the same bold, authentic taste of tandoori chicken, but in a vegetarian version with chickpeas. It is similar to the Indian butter chickpeas, which is a vegetarian version of butter chicken.

    Once you try it, this will become your new favorite way to enjoy chickpeas. It's flavorful, spicy, and irresistibly addictive like the zucchini pakoda. And don’t limit yourself to just crostini—use the tandoori chickpeas in a wrap with naan and the same creamy herb spread for a tasty vegetarian dinner idea.

    Chickpeas are one of my favorite pantry staples. I always stock up on a large case of canned chickpeas from Costco, ensuring I'm ready to whip up quick canned chickpea recipes anytime. If you don’t have canned chickpeas on hand, simply substitute with 1 ½ cups of cooked chickpeas instead.

    Jump to:
    • What are tandoori chickpeas?
    • Why you'll love it?
    • Ingredients
    • How to make tandoori chickpeas?
    • Toasts and Sauce
    • Make ahead for parties
    • Recipe tips
    • More Indianish recipes
    • Tandoori Chickpeas Crostini

    Why you'll love it?

    • Chickpeas tastes like authentic tandoori chicken
    • Mega-flavorful and addictive
    • Crowd-pleasing appetizer for entertaining
    • Make ahead for parties
    • Swap the toasts for naan breads for a tasty dinner solution
    • Spicy, crispy, tangy and outrageously delicious

    Ingredients

    Scroll down to the recipe card below for full information on ingredients and amounts.

    The ingredients for this tandoori chickpeas crostini recipe are typical of a tandoori chicken dish, so if you're familiar with Indian cooking, you likely have most of them in your pantry already. However, there are a few ingredients I’d like to highlight that you may have questions about:

    • Chickpeas - You'll need one 15-ounce can of chickpeas. Drain the chickpeas in a colander, rinse them well, and let any excess water drain off. There's no need to pat them dry, but be sure they're not too wet either.
    • Yogurt - Use plain Greek yogurt or any thick, plain yogurt.
    • Kasoori methi - Dried fenugreek leaves are a key flavor in authentic tandoori chicken. You can find them at Indian grocery stores, some Asian markets, or on Amazon. I have also used it to make the air fryer tandoori chicken recipe.
    • Food color - A dash of orange food coloring gives the tandoori chicken its iconic deep red hue, but you can easily skip it if you prefer.

    How to make tandoori chickpeas?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    chickpeas and spices in a rectangle metal baking sheet.
    Step 1 - Add canned chickpeas, spices, ginger, garlic and salt into a baking sheet.
    a hand pouring oil into a rectangle metal baking sheet with chickpeas and spices.
    Step 2 - Pour in oil and add Greek or plain yogurt.

    orange colored chickpeas in a rectangle metal baking sheet.
    Step 3 - Mix until thoroughly combined.
    a hand mixing orange colored chickpeas in a rectangle metal baking sheet.
    Step 4 - Spread into an even layer and bake at 400 degrees.

    👩‍🍳 What type of baking pan to use? Choose a small baking sheet that can hold the chickpeas in a single layer. A 9-inch cast iron skillet is also the perfect size for one can of chickpeas (about 1 ½ cups). If you're doubling the recipe for a larger crowd, opt for a medium-sized baking sheet.

    orange colored chickpeas in a rectangle metal baking sheet.

    Toasts and Sauce

    👩‍🍳 Best bread for tandoori chickpeas crostini - For crostini, it's best to use bread with some structure, like a crusty baguette. However, if you're using a softer white baguette, like I did in this recipe, be sure to toast it until it's crisp and golden. This will prevent it from becoming soggy after assembling.

    Want To Save This Recipe?

    Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!

    toasted golden colored small toasts in a metal baking sheet.
    Tost thinly sliced baguette until golden in color.

    a hand mixing white sauce in a blue bowl.
    Mix yogurt, mayo, chopped mint, cilantro, jalapeno, lemon juice and salt together.

    👩‍🍳 The creamy herb spread is a slight variation of the one I use for tandoori chicken sandwiches. It's important to use thick yogurt, like Greek yogurt, to ensure the spread has a rich, creamy consistency that stays put on the toast without dripping or making it soggy when your guests dig in.

    Assembled chickpea crostinis on a white marble.

    Make ahead for parties

    • Toasts - The bread can be toasted in advance and stored in an airtight container or a tightly sealed zipper bag at room temperature for up to 2 days.
    • Creamy herb spread - Mix and refrigerate for up to 2 days. Note that the jalapeño will intensify the heat as the spread sits, so if you prefer a milder version, reduce the amount of jalapeño when storing.
    • Tandoori chickpeas - This can be made ahead and refrigerated for a few days or frozen for up to a month. Before serving, bring it to room temperature. For extra crispness, I recommend reheating in a preheated 375°F oven for 5 to 10 minutes.

    Looking for more spicy food ideas? Check out our round up post of 20+ spicy snack recipes.

    Recipe tips

    • Use 1 ½ cups of cooked chickpeas instead of canned chickpeas.
    • Kassori methi is dried fenugreek leaves adds an authentic flavor. Feel free to skip it.
    • Food coloring gives tandoori dishes their iconic red hue. You can skip it entirely or substitute the cayenne pepper with 1 to 2 teaspoons of Kashmiri chili powder for a natural color and milder heat.
    • Replace the toast with naan flat breads for a tasty dinner idea.
    • Use these tandoori chickpeas as a substitute for tandoori chicken in the tandoori chicken salad recipe.
    Assembled chickpea crostinis on a white marble.

    More Indianish recipes

    • yellow colored mango pudding in a glass jar.
      Mango Rice Pudding
    • cooked chai mug cake in a white mug.
      Chai Mug Cake
    • badam halwa in glass cups.
      Almond Halwa with Almond Flour
    • mango crips topped with ice cream.
      Mango Crumble

    Assembled chickpea crostinis on a white marble.

    Tandoori Chickpeas Crostini

    Tandoori Chickpeas Crostini is the ultimate party appetizer, delivering an explosion of flavor in every bite! Crunchy toasts are topped with a creamy herb spread and then piled high with roasted tandoori chickpeas. It will leave your guests craving more.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Indian
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 14 Crostini
    Calories: 55kcal
    Author: Maria Doss

    Ingredients

    • 14 thin slices baguette about ½ large baguette

    Tandoori chickpeas

    • 1 can (15 ounces) chickpeas
    • 2 tablespoons vegetable oil
    • 1 tablespoon Greek yogurt or plain thick yogurt
    • 1 teaspoon kasoori methi optional
    • ½ teaspoon salt
    • ½ teaspoon coriander powder
    • ½ teaspoon cayenne pepper powder use more if you like it spicy
    • 2 garlic cloves grated
    • 1 teaspoon grated ginger
    • 1 pinch orange food color optional
    • 2 teaspoons lemon juice

    Creamy herb spread

    • ½ cup Greek yogurt or plain thick yogurt
    • ¼ cup mayonnaise
    • ½ cup mint leaves finely chopped
    • ½ cup cilantro finely chopped
    • ½ jalapeno pepper (remove seeds to make it less spicy) finely chopped
    • 1 teaspoon lemon juice
    • ¼ teaspoon salt or to taste
    Prevent your screen from going dark

    Instructions

    Toasts

    • Brush one side of the toast with oil or spray with cooking spray.
    • To bake in oven - Preheat oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet, oiled side up. Bake for 10 to 12 minutes, or until golden and toasted.
      To air fry - Preheat air fryer to 400°F. When preheated, arrange the baguette slices into a single layer in the air fryer basket, oiled side up. You may have to work in batches depending on the size of your air fryer. Air fry for 3 to 4 minutes.

    Tandoori chickpeas

    • Pre heat oven to 400° F (205°C). Grease a small baking sheet or a medium cast iron skillet.
    • Add all tandoori chickpeas ingredients (except lemon juice) into the skillet or pan. Stir well until thorougly combined. Spread them evenly in a single layer.
    • Bake for 35 to 40 minutes, or until crisp. While the chickpeas are baking, prepare two teaspoons of lemon juice to drizzle over them once they’re done.
    • Remove the pan from the oven and set it on a wire rack. Drizzle with lemon juice, toss to coat the chickpeas, then spread them in a single layer to cool.

    Creamy herb spread

    • Add all herb spread ingredients into a medium bowl and mix to combine. Chill until serving timw.

    Assemble

    • Spoon a thin layer of cream herb spread on each toast and then top generously with roasted chickpeas. Garnish with fresh mint leaves, cilantro or thinly sliced jalapeno.

    Notes

    Use 1 ½ cups of cooked chickpeas instead of canned chickpeas.
    Kassori methi is dried fenugreek leaves adds an authentic flavor. Feel free to skip it.
    Food coloring gives tandoori dishes their iconic red hue. You can skip it entirely or substitute the cayenne pepper with 1 to 2 teaspoons of Kashmiri chili powder for a natural color and milder heat.
    Replace the toast with naan flat breads for a tasty dinner idea.

    Nutrition

    Serving: 1 Serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Jalapeno Cornbread Muffins
    Toasted Tortellini »
    • Facebook
    • Flipboard

    Reader Interactions

    Comments

    1. Kelly Lynns Sweets and Treats

      August 01, 2019 at 1:58 pm

      I bet these are amazing! I love roasted chickpeas....they are such a great snack. I will need to try the tandoori flavor! YUM!

      Reply
    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Welcome

    Hi, I'm Maria! I'm excited to share with you creative twists on classic Indian, American, and global dishes—perfect for easy family meals or unique dishes to impress guests!

    Read more ->

    Summer Recipes

    • cooked chicken kebabs in a metal plate.
      Chicken Tikka Kebab
    • one baked mango topped with white ice cream in a fluted white plate.
      Baked Mangoes
    • two glass jars with chocolate cherry overnight oats.
      Chocolate Cherry Overnight Oats
    • a fork cutting into a slice of brown chocolate zucchini bread in a white plate.
      Chocolate Chocolate Chip Zucchini Bread

    New Recipes

    • white buttered noodles in a round white plate along with a black fork.
      Garlic butter Ramen Noodles
    • black plate with 3 waffles with a slab of butter and syrup.
      Easy Blender Apple Waffles
    • cooked garlic fried rice in two blue bowls along with a black spoon.
      Garlic Fried Rice
    • breakfast cookies placed on a wire rack.
      Breakfast Cookies
    • grey bowl with brown date balls.
      Date Balls
    • green sauce in a black bowl along with a black spoon.
      Cilantro Lime Sauce

    Footer

    Copyright © 2024 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    66 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.