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Chili-Lime Roasted Chickpeas


  • 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


  • 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.
  • 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.

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.


Average Rating: 3.4
  • susanlily
    Feb 10, 2020
    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 :(
  • Adgirl22
    Jan 18, 2020
    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.
  • Ceege
    Jan 17, 2020
    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.
  • radcliff62
    Oct 17, 2019
    I baked the chickpeas 50 minutes at 400 degrees then added the seasoning, but they weren't crunchy at all!
  • Lisa
    Sep 26, 2017

    My new favorite snack! The limes give it the tiniest hint of sweetness.

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