Chili + lime has to be one of the best savory flavors. Between the spice of the chili and the kick of the limes…it’s perfection! These Chili Lime Roasted Chickpeas are such a yummy snack that’s bursting with flavor. They are vegan, gluten-free, dairy-free, and sugar-free. Pretty much, the perfect snack for anyone.

I made these chickpeas and they saved my life for quick and easy lunches! They’re so easy to throw on top of a salad, on toast, in some pasta, or pretty much anything you want. Chickpeas are a great plant-based protein source and are packed with fiber. I know that they are a staple in most vegan diets, but I know they’ll become a staple in yours as well when they taste this good!

What Ingredients Do I Need?

To make these chili lime roasted chickpeas, you only need a few ingredients! Here’s everything you’re going to need:

Chickpeas
Olive oil
Chili powder
Salt
Garlic powder
Lime zest & juice

Benefits of Chickpeas

As I mentioned earlier, chickpeas are a great source of plant-based protein. While they’re a great source of protein, they’re not a complete protein, meaning that they don’t contain all of the essential amino acids that are found in animal products. No worries, you can just pair the chickpeas with some rice and it will become a complete protein.

Chickpeas are also high in fiber, which is great for digestion, blood sugar regulation, and keeping you fuller for longer. We can all benefit from a little extra dose of fiber from some chickpeas! Just don’t over do it…your stomach will thank me later.

Another great way to use chickpeas is for baking. Believe it or not, if you blend up chickpeas, they can be a great base for blondies, cookies, etc. You can even save the liquid from the chickpea can, known as aquafaba, for more baking. If whipped, they can resemble egg whites, which is great for vegan or plant-based baking recipes.

How to Prep and Make the Chickpeas

The only thing tricky about this recipe is that there’s a little bit of prep work. Nothing too complicated, just a little time-consuming.

Start by draining and rinsing your chickpeas in a strainer. You want to rinse them until there is no longer any foam on top of them. Place the rinsed chickpeas on a clean kitchen towel and gently rub them dry. By rubbing the chickpeas, most of the outer shells will be removed. You don’t have to remove the skins, it will just make for a cleaner end product and make the chickpeas less tough.

You can continue rubbing the chickpeas to remove the outer skin, or just use your hands. Place the chickpeas into a large bowl once all the skins are removed. Add in the olive oil, chili powder, salt, and garlic powder. Zest your lime for 1 tsp of zest, then cut it in half to squeeze the juice of 1/2 of it into the chickpea mixture. Make sure you zest your lime BEFORE you cut it.

Toss the chickpea mixture until they are all evenly coated. Place them onto a parchment-lined baking sheet and spread them around. Bake for 15 minutes, take them out and toss them around, then bake for another 15-20 minutes. Once they’ve cooled, transfer them to a container and enjoy!

Storing the Chickpeas

I like to let the chickpeas cool completely before storing them away. If you store them while they’re still warm, they’re going to get soggy, and no one wants that.

They can be kept at room temperature for up to 1 week. I don’t recommend freezing these or keeping them in the refrigerator if you want them to stay crisp.

More Snack Recipes

Chili Lime Roasted Chickpeas

Recipe by Mary WeissCourse: SnacksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 15-oz can chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tbsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1 tsp lime zest
Juice of 1/2 lime

Directions

Preheat the oven to 425 degrees.
Place your rinsed chickpeas onto a clean kitchen cloth and gently rub dry. Remove any of the excess outer coatings of the chickpeas. Continue doing this by rubbing them with a towel, or just using your hands. Place the clean chickpeas into a large bowl.
Add the olive oil, chili powder, salt, garlic powder, lime zest, and lime juice to the bowl with the chickpeas. Use a spoon to coat all of the chickpeas with the mixture.
Pour the chickpeas onto a parchment-lined baking sheet. Let any excess of the chili lime glaze drip onto the baking sheet. Spread the chickpeas evenly and bake for 15 minutes. After 15 minutes, toss them around, then bake for another 15-20 minutes.
Remove the chickpeas from the oven and let them cool completely before storing them in an airtight container. They will stay fresh for up to 1 week at room temperature.