Chili-Lime Roasted Chickpeas
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
YIELD: 2 cups.
Looking for a lighter snack that's still a crowd pleaser? You've found it! These zesty, crunchy chickpeas will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Ingredients
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2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
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2 tablespoons extra virgin olive oil
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon grated lime zest
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1 tablespoon lime juice
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3/4 teaspoon sea salt
Directions
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1.
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.
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2.
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.
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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