Loggerhead Chili-Lime Roasted Chickpeas
Crisp chickpeas get a bright lime finish and a mild chili-cumin seasoning.
Food safety
Use clean hands and utensils; let chickpeas cool before storing.
Equipment
- Colander
- clean towel
- rimmed baking sheet
- parchment
Ingredients (for 4 servings)
- 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
Heat oven to 400°F (205°C). Line a rimmed baking sheet with parchment.
Drain and rinse chickpeas. Pat them very dry with a clean towel; remove loose skins if desired.
Toss chickpeas with olive oil, cumin, chili powder, salt, and black pepper.
Spread in one layer and roast 35–45 minutes, shaking the pan once or twice, until crisp.
Cool 5 minutes, then toss with lime zest. Serve warm or at room temperature.
Skill taught
Drying legumes well so they roast crisp.
Affordable substitution
Use garlic powder or smoked paprika instead of chili powder.
Party option: Put out in small bowls around the room so guests can snack without crowding a dip station.
Relaxed option: Sprinkle over a salad or soup for extra crunch.
Leftovers and storage
Store fully cooled chickpeas in a loosely covered container at room temperature for up to 2 days; re-crisp in the oven if needed.