This masala chickpeas recipe is one of my favorites. It is simple, cozy, and full of flavor. I mix chickpeas, tofu, and juicy tomatoes with masala and a few easy Indian spices, then bake everything in the oven. As it cooks, the tomatoes start to blister and burst, adding rich flavor to every bite. If you are looking for an easy masala chickpeas recipe that feels homemade and comforting, this one is perfect.
What I love most is how little work it takes. This is truly a simple vegan masala chickpeas meal that anyone can make. Just mix everything on one large sheet pan and let the oven do the work. It is perfect for busy weeknights, meal prep, or when you want a healthy oven-baked masala chickpeas dinner without standing over the stove.
This roasted masala chickpeas with tofu is also naturally plant-based and full of protein. If you enjoy easy Indian spiced chickpeas recipes or want a roasted masala chickpeas and tomatoes dish that is bold but simple, this recipe is for you.
If you enjoyed this recipe, you might also love my other easy vegan dinners like these chickpea spinach salad, barley lentil soup, and Lebanese eggplant with chickpeas for busy weeknights.
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Ingredients:
Below you will find everything you need to make these masala chickpeas.
- Chickpeas: The heart of this dish. They become tender inside and lightly crispy outside when baked.
- Firm tofu: Adds plant-based protein and soaks up all the masala and spices.
- Red onion, garlic, and ginger: add a mix of sweetness, warmth, and a punch of flavor that makes baked veggies super tasty and aromatic.
- Cherry or grape tomatoes: These blister in the oven and release natural sweetness and juiciness.
- Indian spices and masala: A simple mix of masala, cumin, coriander, and a little red chili pepper (Kashmiri). This gives warm, rich flavor to the dish.
- Olive oil: Helps everything roast evenly and keeps the chickpeas and tofu from drying out.
- Salt and black pepper: Brings all the flavors together and makes each bite taste balanced.
How to Make Masala Chickpeas:
Prepare the ingredients and Season
Preheat your oven to 425°F. Drain and rinse the chickpeas, then pat them dry. Cut the tofu and onion into bite-sized cubes and wash the tomatoes. Place the chickpeas, tofu, red onion, and tomatoes on a large sheet pan. Drizzle with olive oil and sprinkle the masala and spices evenly over everything. Toss gently so all pieces are coated.
Bake
Spread everything in a single layer and bake for 25-30 minutes, stirring once halfway through. The chickpeas should be slightly crispy, the tofu golden, and the tomatoes starting to blister and become juicy.
Serve and Enjoy
Remove from the oven and let cool for a few minutes. Enjoy it on its own, or serve with rice, flatbread, or a fresh salad.
Tips for the best masala chickpeas:
- Dry the chickpeas: Patting them dry helps them roast and get a better texture.
- Do not overcrowd the pan: A single layer makes chickpeas and tofu crispy and evenly cooked.
- Use extra-firm tofu: This keeps tofu from falling apart and helps it absorb all the spices. In this recipe, I used the Kirkland Signature Organic Extra-Firm Tofu.
- Adjust spices to taste: Add more masala or chili if you like stronger flavors.
- Stir halfway through: Ensures everything cooks evenly and prevents sticking.
- Serve right away: The chickpeas are crispest and the tomatoes juiciest fresh out of the oven. It pairs with these Indian-style rice or saffron rice.
Storage:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or on the stovetop to keep chickpeas crispy and tomatoes juicy.
Freezer: You can freeze baked masala chickpeas and tofu for up to 2 months. Thaw in the fridge overnight, then reheat in the oven to bring back texture.
For additional food safety guidance, please visit this website.
📖 Recipe
Masala Chickpeas with Tofu
Equipment
- a extra large sheet pan (around 13x21 inch or similar)
- a spatula
- measurement spoons
Ingredients
- 1 can (15.5 oz) chickpeas (washed and drained)
- 1 pound extra-firm tofu (drain, pat dry then cut into 1-inch cubes)
- 1 medium red onion (cut into cubes)
- 12 oz cherry tomatoes
- 3 tablespoons olive oil (or as needed)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- 1½ teaspoons ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon Kashmiri red chilli powder (or any red chili powder)
- ¼ teaspoon coarse kosher salt (or as needed)
- ⅛ teaspoon ground black pepper
- freshly chopped mint or cilantro (for serving - optional)
Method
- Preheat your oven to 425°F.
- Place the chickpeas, tofu, red onion, tomatoes, ginger, and garlic on a large sheet pan. Drizzle with olive oil and sprinkle the masala, cumin, coriander, red chili pepper, salt, and black pepper evenly over everything. Toss gently so all pieces are coated.
- Spread everything in a single layer and bake for 25 minutes, stirring once halfway through. The chickpeas should be slightly crispy, the tofu golden, and the tomatoes starting to blister and become juicy.
- Take the veggies out of the oven and let them cool for a few minutes. Stir in chopped mint or cilantro if you like, then serve with rice or a salad.
Rika says
This masala chickpeas recipe is so good it deserves a spot in your regular meal rotation.