Snack Attack #2: Chili-Lime Roasted Chickpeas

You’ve had sweet (with a little tart thrown in for good measure). Now it’s time for the other side of the snacking coin: salty. Salty, spicy, tangy, bright, crunchy, provocative. Wait, can food be provocative?

I think so. Especially if the words chili-lime are involved.

I’ve seen roasted chickpeas cropping up all over the interwebs and have been all in a tizzy wanting to try them. They just look so scrumptious and snackable. I headed over to The Kitchn where there are about a billion (okay, fifteen) seasoning suggestions for roasted chickpeas. I needed some inspiration.

And oh, did I find inspiration! The Kitchn lists Garlic, Pepper, Rosemary chickpeas; Soy Sauce, Sesame Oil, Chili Powder chickpeas; and Brown Sugar, Rosemary, Cayenne Pepper chickpeas, just to name a few.

Chili powder, cumin, and lime all seemed like popular seasoning components, though I couldn’t seem to find a recipe that put them all together. They’re a match made in tex-mexy heaven, though, so I threw them all in my chickpea seasoning mix. Sure enough, the finished product tasted exactly like I’d imagined — spicy and addictive. I crunched down chickpea after chickpea while watching the first few episodes of America’s Got Talent on Hulu (no spoilers, please — except one. Feel free to tell me if anyone knocks Piers Morgan’s block off after a particularly snotty critique).

Are you in a snacky mood? These are so simple to make and they taste better than those greasy potato chips. The spice flavoring would also be wonderful on popcorn. What’s your go-to salty snack?

Chili-Lime Roasted Chickpeas

Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas

2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

*Note: start with the lowest amount of spice, then add more to taste.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.

Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.

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61 responses to “Snack Attack #2: Chili-Lime Roasted Chickpeas

  1. these sound delicious – i like your flavor combination!

  2. oneordinaryday

    I’m all over the chili-lime combo. Sounds delicious!

  3. I seriously cannot wait to make these!

  4. Oh my, I am heading straight for the kitchen!! I have never heard of roasting chickpeas, what a great idea for a healthy snack – and cumin is my favourite spice 😀 xxx

  5. OMG Julie! These look amazing! I’d need a shovel because I don’t think I could eat them fast enough 😉

  6. I would love to eat a whole bowl of these and the best part is – I would feel absolutely ZERO guilt! You picked a stellar flavor combo, that’s for sure.

  7. I really wanted to go home and make these, but I realised that 1) I don’t have anymore chickpeas (and I usually cook them from dried beans) and 2) I have braces. I cannot eat crunchy. MAJOR SADFACE. Off to mourn my loss of noms. 😦 These do look wonderful, though. Love the bowl you put them in, your photography is phenomenal!

    • Julie

      Awww, no crunchy?! You poor thing! I think when I had braces I ignored my food rules, because I don’t remember them (don’t follow my bad example)!

  8. Excellent snackage! I love chick peas. 🙂

  9. Wow! These look amazing! I already have my own flavor combos going through my head! Yum!!

  10. What a great way to use chickpeas! I have some in my cupboard right now.. I can’t wait to try this out and maybe some other flavors too 🙂

    My go-to salty snack is wheat thins.. Ijust love those little crunchy crackers!

  11. wow, I really like that recipe!

  12. Pingback: Weigh-in Day :-) | Flummy To Fabulous

  13. Eva

    Oh, these look so delicious!

    Just one, probably very stupid question: I do not need to cook these before I bake them, right?
    I have never really used chickpeas so I don’t know anything about them. They come dried in and I just pop them into the oven?

  14. Mmmmm! I need to try this!

    I say this about everything on your site, but I only have a real kitchen on the weekends. 😦

    • Julie

      haha, I sense a marathon baking session in the works . . . 😉

      I actually only cook on the weekends, too. Isn’t that weird? I post throughout the week, but everything was made on some weekend or other. Hard to eat it all if you do it like that, though. I give a lot of food to family!

      Hope you can make them soon!

  15. Looks great! I love chickpeas! Never would have come up with that flavor combo in my own…thanks!

  16. Julie, as usual, you’ve come up with another brilliant dish. This looks like a truly perfect snack! I’m a huge lime fan so I’d definitely be all over these.

  17. I really like hummus but I’ve never tried to roast chickpeas. They sound so addicting.

  18. Looks tasty! Perfect for the long weekend!

  19. I’m thinking these are going to be great for fall football watching parties….can’t wait to try them 🙂

  20. I’ve never even heard of roasted chickpeas before! These seems pretty easy and fun– I wonder if I could get a family member who hates hummus to try these? They seem like a healthier alternative to fried potato chips and such.

  21. I’ve also been hearing so much about seasoned, nibbles using chickpeas (garbanzos). I’m going to try these!

  22. I love roasted chickpeas!
    I just tried making a SWEET version.
    It worked! Salty, sweet, carmel-y and with a little hint of cinnamon.

    Here’s the link the my recipe:

  23. Pingback: Bittersweet Marbled Chocolate Cheesecake Brownies « Willow Bird Baking

  24. I love chickpeas and anything spicy, so this must be added to the list of things to try! Are those Special K crackers I spy in the corner? Heart those! 😉

    P.S. I had a baking success this weekend which I’ll be posting on later today!! 🙂

  25. Those look awesome!!! I can’t wait to make some!! 🙂

  26. Chris

    These look great! Question: will these stay crunchy? I have roasted chickpeas before but they never stay crunchy! Any tips? Thanks!

    • Julie

      Mine didn’t stay crunchy past the first day or two either, Chris (though they were still yummy)! I almost think it’s inevitable with the oil coating, but I bet you could recrisp them in the oven for a bit before eating?

  27. Thanks for taking the time to post this wonderful recipe. I’m trying to slightly alter my eating habits, so I’m looking for more recipes utilizing whole grains and beans. This recipe looks like it will satisfy my craving for a salty snack.

    I’ll be sure to visit often.

    Great pictures!

  28. Pingback: Crispy Crunchy Roasted Chickpeas – healthy, whole food baked snack — Family Fresh Cooking

  29. Tina

    They are in the oven now. Is it normal for them to pop and go all over the oven? lol

  30. Roxy

    I used to get these in any market in Arizona, but since have moved to Maine and could not find them anywhere. Thank you so much for the recipe, it was delicious!

  31. c8lin

    Am I the only one that thinks turning over every single chick pea every 15 min. for almost an hour sounds like a pain in the butt?!…..they look yummy though 🙂

  32. this is delicious! I just made some this evening but forgot to get limes at the store so I subbed white wine vinegar – yum. I also put garlic powder, smoked paprika and oregano in mine. thanks for sharing!

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