Monday, September 6, 2010

Chili-Lime Roasted Chickpeas

Roasted chickpeas taste delicious and flavourful! They are a great alternative to potato chips and popcorn when you're craving a salty, crunchy snack!


2 15 oz. cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 tsp. chili powder
2  Tbsp. olive oil
1 Tbsp. plus 1 tsp. lime juice
3/4 tsp. sea salt or coarse salt
1-2 tsp. cumin
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro


Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread the chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping them every 15 minutes or so.

The cooking times can vary, so test the chickpeas for doneness by taking a few out of the oven, 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 the olive 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.

Happy guilt-free snacking!

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