chili-lime roasted chickpeas

I seriously can't stop snacking on these. 

I have made these three times since Sunday. I ate them plain. Shared them with my roommates (they were equally as loved by them). I put them on an arugula + quinoa salad. They are so good and way too easy not to make. Seriously. Less than 15 minutes. 

They sell crunchy chickpea chip things at the grocery store now, but these aren't like that. They are not crunchy at all and a lot easier to chew (in my opinion). Roasting the chickpeas warms and browns them, and allows the garbanzo bean to soak up the olive oil and lime juice.

Note: There is always room for more lime juice. 

chili-lime roasted chickpeas

Serves 2 hungry snackers, or up to 4 snackers


2 - 16 oz. cans of chickpeas/garbanzo beans, drained & rinsed

2 tbsp extra virgin olive oil

2 tsp chili powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 - 1/2 tsp salt (depending on your preference)

freshly squeezed juice of 1 lime, scant 2 tbsp

lime zest (optional)


Preheat the oven to 450 degrees F.

In a large bowl combine the chickpeas, olive oil, lime juice, and spices. Mix until well coated.

Place the chickpeas in a single layer on a rimmed baking sheet for 10 minutes. Remove from the oven, add some lime juice if you'd like, and enjoy!