Crispy Roasted Chickpeas Chili Lime (Printable)
Zesty chili lime chickpeas baked until crunchy for an irresistible snack or flavorful salad topper.
# What You’ll Need:
→ Main
01 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Seasoning
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon kosher salt
07 - Zest of 1 lime
08 - 1 tablespoon fresh lime juice
# How-To:
01 - Set oven to 425°F and allow to preheat fully.
02 - Pat rinsed chickpeas dry between several layers of paper towels, removing as much moisture as possible and discarding loose skins.
03 - Toss chickpeas in a bowl with olive oil, chili powder, cumin, garlic powder, and kosher salt until well coated.
04 - Spread chickpeas evenly on a rimmed baking sheet. Roast in the oven for 25–30 minutes, shaking the pan once halfway through, until golden and crisp.
05 - Transfer roasted chickpeas to a bowl while hot. Add lime zest and fresh lime juice, tossing to coat. Serve immediately or cool for added crunch.
# Expert Advice:
01 -
- Crispy texture without frying for a healthier crunch
- Perfect as a protein rich snack or salad upgrade
- Naturally vegan and gluten free for all eaters
- Quick to prepare with canned or cooked chickpeas straight from the pantry
02 -
- Excellent source of plant based protein
- Satisfying and crunchy after cooling
- Customizable heat level for every palate
03 -
- Drying the chickpeas well is the single most important step to ensure crisp results
- I learned to let them air dry for extra insurance before roasting Taste and adjust heat at the end so every batch matches your mood