If you’re looking for a healthy snack idea, then you’re going to love this chili-lime roasted chickpeas recipe. These roasted chickpeas are spiced, tangy, and provide a satisfying crunch that you won’t be able to get enough of.
Chickpeas, also known as garbanzo beans, stem from Middle Eastern cuisine and are high in fiber and protein. Because of their nutritional benefits, chickpeas have become a popular ingredient in a variety of recipes, from salads to vegetarian meatballs.
Rather than blend or mix chickpeas into something else, this recipe highlights the natural texture and pleasurable crunch of chickpeas after they’ve been roasted. The recipe takes about 40 minutes from start to finish, with only 10 of those minutes being hands-on work.
To create this chili-lime roasted chickpeas recipe, you only need a handful of ingredients, including canned chickpeas, chili powder, and lime zest. Feel free to add other spices like ground cumin or smoked paprika, as either would make a tasty addition.
To make sure you get the maximum crunch out of these chili-lime roasted chickpeas, it’s important to dry your canned chickpeas very well before roasting. Any extra can juices will make the chickpeas soggy rather than crisp.
Chili-Lime Roasted Chickpeas Recipe
serves 4 (makes about 1 cup)
- 1 (15 oz.) can of unsalted chickpeas, drained
- 1.5 tbsp olive oil
- 1.5 tsp chili powder
- 1.5 tsp lime zest
- 1/4 tsp kosher salt
- cooking spray, for greasing a baking sheet
- Preheat the oven to 400°F. Grease a baking sheet with cooking spray.
- Dump the drained chickpeas onto a large paper towel, then gently pat dry the chickpeas with another paper towel until they’re dry. If you have the time, you can let them sit out for a little bit to further air dry as well.
- Toss the dried chickpeas in a large bowl with the olive oil. Distribute the chickpeas onto the prepared baking sheet.
- Roast the chickpeas for 30 minutes, or until crisp, giving the pan a shake halfway through.
- Sprinkle the chili powder, lime zest, and salt all over the chickpeas. Give the chickpeas a gentle toss and serve.
Recipe adapted from Cooking Light