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
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
Reviews
I am always looking for healthy, low-carb recipes for my husband, who is a big snacker! He loved these! They are so easy and good-I will definitely make them again! I followed the recipe as written, but will probably try some different flavor combinations in the future. They make a great "on-the-go" snack as well. VFE
While I do not like the taste right now, it is entirely my own fault. i was reading all of the reviews and noticed that some were having trouble getting them crunchy. I baked them 45 minutes and that was about 5 minutes too long, so I overbaked them this time. Easy to do. I think the key is to pat them dry,.....very dry.
Thought the taste was good. The crunchiness, however, was gone before they were even cooled. I assume the humidity in my area is to blame since they were very crunchy when I removed them from the oven. Disappointing :(
Did everything that it said..not too impressed. Added 5 minutes to the bake time and they still are bit mushy in the middle. Sauce was tasty...but Wont do it again.
How far ahead can these be made and still retain their crunchiness?? Superbowl 2020 is just around the corner and these sound like a really nice treat for our party.
I baked the chickpeas 50 minutes at 400 degrees then added the seasoning, but they weren't crunchy at all!
My new favorite snack! The limes give it the tiniest hint of sweetness.