Chili-Lime Roasted Chickpeas Recipe
Chili-Lime Roasted Chickpeas Recipe photo by Taste of Home
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Chili-Lime Roasted Chickpeas Recipe

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Looking for a lighter snack that's still a crowd-pleaser? You've found it! Chili-Lime Roasted Chickpeas will have everyone happily munching. —Julie Ruble, Charlotte, NC
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed, drained and patted dry
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon grated lime peel
  • 1 tablespoon lime juice
  • 3/4 teaspoon sea salt


  1. Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread beans in a single layer over foil. Remove any loose skins. Bake 40-45 or until very crunchy, stirring every 15 minutes.
  2. Meanwhile, in a small bowl, whisk oil, chili powder, cumin, lime peel and juice and salt. Remove beans from oven; let cool 5 minutes. Drizzle beans with oil mixture; shake pan to coat. Cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Chili-Lime Roasted Chickpeas in Taste of Home Christmas Annual Annual 2016, p12

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