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Recipes

WEIGHT LOSS MANAGEMENT

Chili-Lime Roasted Chickpeas

Cook Time / TOTAL TIME

40 - 45 mins / 60 mins

CALORIES

178 kcal / serve

Image by Marco Verch
Photo by Marco Verch

INGREDIENTS

METHOD

  • 2 cans chickpeas, 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 180°. Line a baking tray 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.

    Rosemary-Sea Salt variation:
    Prepare chickpeas according to step 1 in the recipe above. Toss beans with 2 Tbsp. extra virgin olive oil, 1 Tbsp. minced fresh rosemary and 1/2 tsp. sea salt.
    Orange Curry variation:
    Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.
    Lemon-Pepper variation:
    Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely.

    TIPS:
    Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn.

    Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.