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Chili-Lime Roasted Chickpeas

Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
  • Total Time
    Prep: 10 min. Bake: 40 min. + cooling
  • Makes
    2 cups

Ingredients

  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon grated lime zest
  • 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, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
  • Meanwhile, whisk together 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.
  • 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 zest 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 zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely.
  • Test Kitchen tips:
  • Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn.
  • Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.
  • Nutrition Facts
    1/3 cup: 178 calories, 8g fat (1g saturated fat), 0 cholesterol, 463mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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