Go Back
To make the best chili lime roasted chickpeas, you need simple ingredients. Here's what you'll need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon cayenne pepper (adjust for spice preference) - Zest and juice of 1 lime - Salt to taste - Fresh cilantro for garnish (optional) These ingredients come together to create a tasty snack. The spices give a nice kick, and the lime adds brightness. Having the right tools makes cooking easier. Here’s what I recommend: - Baking sheet - Parchment paper - Mixing bowl - Clean kitchen towel - Measuring spoons These tools help you prepare and cook the chickpeas perfectly. A baking sheet lined with parchment paper ensures easy cleanup. If you want to enhance the taste, try these optional ingredients: - Cumin for a deeper flavor - Lime zest for extra citrus - Dried herbs like oregano or thyme These options allow you to customize your roasted chickpeas. Feel free to mix and match based on your taste. For the full recipe, check the section above. First, I rinse the chickpeas well under cold water. This step is vital. It helps remove excess salt and any canning liquid. Once rinsed, I drain them thoroughly. Then, I spread them out on a baking sheet. I use a clean kitchen towel to pat them dry. This step removes moisture, which helps them crisp up later. Next, I make the marinade in a large bowl. I add 2 tablespoons of olive oil. Then, I mix in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. After that, I sprinkle in 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. For a kick, I add 1/4 teaspoon of cayenne pepper. I adjust this based on how spicy I want it. I also add the zest and juice of 1 lime. Finally, I season with salt to taste. I stir this mixture until it is well combined. Now it’s time to roast the chickpeas. I toss the dried chickpeas into the marinade. I make sure each chickpea gets coated well. Then, I spread them back onto the baking sheet. I arrange them in a single layer. This prevents them from steaming. I roast them in a preheated oven at 400°F (200°C) for 25-30 minutes. Halfway through, I shake the pan to ensure even cooking. When they turn golden brown, I know they're done. After roasting, I let them cool for a few minutes. They will crisp up more as they cool. I enjoy these chickpeas warm or at room temperature. For a fresh touch, I like to garnish them with cilantro. You can find the full recipe above. To get your chickpeas nice and crunchy, start by drying them well. After rinsing, use a clean towel to pat them dry. Any extra water will steam the chickpeas instead of roasting them. Spread them out in a single layer on the baking sheet. This helps them cook evenly and get that perfect crispiness. If you love heat, add more cayenne pepper to the mix. For a milder flavor, cut back on it. You can also switch up the spices. Try adding cumin or paprika for a twist. Taste the marinade before adding the chickpeas. This way, you can adjust the flavors to fit your taste. Shake the pan halfway through roasting. This helps the chickpeas cook evenly. If you notice some are browning faster, move them around. Keep an eye on them as they roast. They can go from perfect to burnt quickly. Let them cool briefly after roasting; they’ll get even crispier as they cool. For more details, check the Full Recipe. {{image_2}} You can mix up the flavors with different spices. Try adding cumin for warmth. Paprika adds a sweet touch, while nutritional yeast gives a cheesy flavor. For a kick, use curry powder or a dash of hot sauce. You can even try a mix of sweet and savory by adding cinnamon and nutmeg. Chili lime roasted chickpeas make a great snack on their own. You can also sprinkle them on salads for added crunch. They are perfect in wraps or as a topping for soups. Pair them with dips like hummus or guacamole for a fun twist. Serve them as party snacks to impress your friends. Want to try something different? You can make a sweet version too. Use maple syrup or honey as your base. Replace chili powder with cinnamon and a pinch of salt. Toss in some vanilla extract for a tasty treat. Roast as usual, and enjoy a unique snack that satisfies your sweet tooth. For the full recipe, check out the section above. To keep your Chili Lime Roasted Chickpeas fresh, store them in an airtight container. Use a glass or plastic container with a tight lid. They stay best at room temperature for up to three days. If you want them crisp, avoid refrigerating them. Cold air can make them soggy. If you have leftovers, you can reheat them to regain some crispiness. Preheat your oven to 350°F (175°C). Spread the chickpeas on a baking sheet. Heat them for about 10 minutes. Check them often to avoid burning. This way, they taste almost as fresh as when you first made them. You can freeze the chickpeas if you want to save them for later. Place them in a freezer-safe bag. Remove as much air as possible to keep them fresh. They can last up to three months in the freezer. When you're ready to eat them, just bake them directly from frozen. This keeps the flavor and texture nice. For the full recipe, check the earlier section on ingredients and instructions. Chili lime roasted chickpeas can last up to one week when stored properly. Keep them in an airtight container at room temperature. This helps maintain their crunch. If they become soft, you can re-crisp them in the oven for a few minutes. Yes, you can use dried chickpeas! However, you'll need to cook them first. Soak the dried chickpeas overnight, then boil them until tender. After that, follow the same steps in the full recipe to roast them. The flavor will still shine through. Chili lime roasted chickpeas make a great snack on their own. They also add a tasty crunch to salads and grain bowls. You can serve them as a topping for soups or mix them into wraps. Their zesty flavor complements many dishes! Chili lime roasted chickpeas make a tasty snack or dish. We covered the key ingredients, tools, and optional flavors. I guided you through easy steps to prepare and roast your chickpeas to perfection. You learned tips for crispiness and adjusting spice levels. We also explored variations and best storage methods. Enjoy your flavorful snacks, and don't hesitate to get creative with your ingredients! Remember, the fun is in trying new things. Happy cooking!

Chili Lime Roasted Chickpeas

Looking for a delicious and healthy snack? Try these Chili Lime Roasted Chickpeas! This simple recipe combines crispy chickpeas with zesty lime and a hint of spice, making it the perfect guilt-free treat. In just 40 minutes, you can create a crunchy, flavorful snack that’s ideal for parties or a quick bite. Click through to explore the full recipe and bring some zest to your snacking routine!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

Zest and juice of 1 lime

Salt to taste

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Spread the rinsed chickpeas onto the prepared baking sheet in an even layer. Pat them dry with a clean kitchen towel to remove excess moisture.

      In a large mixing bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, lime zest, lime juice, and salt. Stir well to create a marinade.

        Add the dried chickpeas to the marinade and toss gently until they are evenly coated.

          Spread the chickpeas back onto the baking sheet in a single layer, ensuring they are not overcrowded.

            Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.

              Remove from the oven and let cool for a few minutes; they will continue to crisp up as they cool.

                Serve warm or at room temperature, garnished with fresh cilantro if desired.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4