Roasted chickpeas is a healthy, gluten-free and crunchy snack. You can serve roasted chickpeas as a snack or appetizer.
Rinse and soak the dried chickpeas in water for 7 - 8 hours. After 8 hours drain off the water completely from the soaked chickpeas.
In a pressure cooker add soaked chickpeas, fresh water, salt and cook up to 6 whistles and let the pressure cooker to cool naturally (if you are using canned chickpeas, skip this step just drain the canned chickpeas using a colander, rinse with water and pat them dry using a kitchen towl).
Uncover the pressure cooker and drain the chickpeas using a colander and dry them using a kitchen towel. Add oil, salt, red chili powder and mix well.
Pre-heat the oven to 450 degrees F(230 degrees C) and grease the baking sheet with oil.
Spread the chickpeas on a greased baking sheet in a single layer and bake for 35 mins or until crunchy in a preheated 450 degrees oven.
Allow the roasted chickpeas to cool completely and serve.