Description
These chili-lime roasted chickpeas are deliciously crispy and packed with bold flavor. Made with simple pantry spices and a squeeze of fresh lime juice, they roast up golden and crunchy in the oven. They’re perfect for topping salads, adding to grain bowls, or enjoying as a protein-packed snack.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1 teaspoon lime juice
Instructions
- Preheat the oven to 400 degrees.
- Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.
- Spread the chickpeas on a baking sheet and toss with the vegetable oil, chili powder, cumin, salt, smoked paprika, and lime juice.
- Roast for 20–25 minutes, stirring once halfway through, until the chickpeas are lightly crisp and golden.
- Allow them to cool slightly before serving.