{
  "id": "CAT02-R22",
  "slug": "cat02-r22-loggerhead-chili-lime-roasted-chickpeas",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r22-loggerhead-chili-lime-roasted-chickpeas.html",
  "title": "Loggerhead Chili-Lime Roasted Chickpeas",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 10,
  "cook_time_minutes": 40,
  "total_time_minutes": 50,
  "primary_cooking_method": "OVEN",
  "primary_food": "citrus",
  "vegetarian": true,
  "allergens": [],
  "ingredients": [
    "2 cans chickpeas, drained and rinsed (15 oz / 425 g each)",
    "1 tablespoon olive oil",
    "½ teaspoon ground cumin",
    "½ teaspoon mild chili powder",
    "¼ teaspoon salt",
    "1 teaspoon finely grated lime zest",
    "Black pepper",
    "lime wedges"
  ],
  "directions": [
    "1. Heat oven to 400°F (205°C). Line a rimmed baking sheet with parchment.",
    "2. Drain and rinse chickpeas. Pat them very dry with a clean towel; remove loose skins if desired.",
    "3. Toss chickpeas with olive oil, cumin, chili powder, salt, and black pepper.",
    "4. Spread in one layer and roast 35–45 minutes, shaking the pan once or twice, until crisp.",
    "5. Cool 5 minutes, then toss with lime zest. Serve warm or at room temperature."
  ],
  "food_safety": "Use clean hands and utensils; let chickpeas cool before storing."
}