Chili-Lime Roasted Chickpeas Recipe

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, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min. + cooling

Ingredients

  • 2 cans (15 ounces each) 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

Directions

Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil. Remove any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
Meanwhile, whisk remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container. Yield: 2 cups.
Test Kitchen Tips:
  • Rosemary-Sea Salt variation: Prepare chickpeas according to step 1 in the recipe above. Toss beans with 2 Tbsp. extra virgin olive oil, 1 Tbsp. minced fresh rosemary and 1/2 tsp. sea salt.
  • Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange peel and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.
  • Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon peel and 2 tsp. freshly cracked pepper. Toss beans with oil mixture. Cool completely.
  • Originally published as Chili-Lime Roasted Chickpeas in Taste of Home Christmas Annual Annual 2016, p12

    Nutritional Facts

    1/3 cup: 178 calories, 8g fat (1g saturated fat), 0mg cholesterol, 463mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 6g protein.

    • 2 cans (15 ounces each) 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 chickpeas in a single layer over foil. Remove any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
    2. Meanwhile, whisk remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container. Yield: 2 cups.
    Test Kitchen Tips:
  • Rosemary-Sea Salt variation: Prepare chickpeas according to step 1 in the recipe above. Toss beans with 2 Tbsp. extra virgin olive oil, 1 Tbsp. minced fresh rosemary and 1/2 tsp. sea salt.
  • Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange peel and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.
  • Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon peel and 2 tsp. freshly cracked pepper. Toss beans with oil mixture. Cool completely.
  • Originally published as Chili-Lime Roasted Chickpeas in Taste of Home Christmas Annual Annual 2016, p12

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