Chili Lime Roasted Chickpeas
Updated Feb 15, 2021, Published Nov 20, 2014
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Chili Lime Roasted Chickpeas
Ingredients
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chili powder
- ½ teaspoon dried cumin
- Juice of 1 lime
- Kosher or sea salt, to taste
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Lay the drained chickpeas on a double layer of paper towels and rub with another paper towel to dry them. Let sit to dry further for 30 minutes. Preheat the oven to 400ºF.
- Put the beans in a single layer on the prepared baking sheet. Bake for 45 minutes, shaking the pan occasionally. Leave the oven on.
- In a medium mixing bowl, combine the olive oil with the chili powder, cumin, and lime juice. Add the beans to the mixture and toss well to coat. Place the beans back on the baking sheet and bake for another 10-15 minutes or until the beans are crisp but not burned. Sprinkle with salt. Transfer to a serving bowl. Serve warm or at room temperature.
Nutrition
Calories: 299kcalCarbohydrates: 8gProtein: 2gFat: 30gSaturated Fat: 4gSodium: 264mgPotassium: 312mgFiber: 5gSugar: 1gVitamin A: 4745IUCalcium: 53mgIron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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