Roasted chili lime chickpeas💃 I’ve made so many variations of roasted chickpeas but I love the spicy flavor and kick that these ones have🔥 These roasted chickpeas are so simple to make and require just a handful of ingredients.
Roasted chickpeas are great in a salad to add some crunch or on their own as a snack🙌🏼 They can also be sprinkled onto soup like croutons or on top of a grain bowl. Really the possibilities are endless!
The trick to getting chickpeas extra crispy is to make sure they’re totally dry before tossing in oil and to discard any loose skins. Roast them in the oven until crisp & browned. Ovens can vary, so if your chickpeas are not crispy enough, keep going until they are!
Roasted Chili Lime Chickpeas
Prep Time: 5 minutes Bake Time: 40-50 minutes
Ingredients:
2 cans of chickpeas, drained/rinsed and then dried with a paper towel
1 Tbsp taco seasoning with chili powder
1 tsp garlic powder
1/4 cup avocado oil
Salt, to taste
Pepper, to taste
Shake of paprika, to taste
The juice from 1 lime
Instructions:
Rinse/wash 2 cans of chickpeas and then pat dry with a paper towel. * Damp chickpeas won’t crisp up in the oven, so make sure they are very dry before adding oil
Remove the outer layer of skin on any chickpeas that are loose or hanging off.
In a bowl add the chickpeas, taco seasoning + chili powder, garlic powder, salt, pepper, paprika, avocado oil, and the juice from 1 lime.
Mix well and then spread evenly on a parchment lined baking pan.
Bake at 425 for 40-50 minutes, shaking halfway through.