Snack Attack #2: Chili-Lime Roasted Chickpeas

by Julie Ruble on September 2, 2010 · 94 comments

You’ve had sweet (with a little tart thrown in for good measure). Now it’s time for the other side of the snacking coin: salty. Salty, spicy, tangy, bright, crunchy, provocative. Wait, can food be provocative?

I think so. Especially if the words chili-lime are involved.

I’ve seen roasted chickpeas cropping up all over the interwebs and have been all in a tizzy wanting to try them. They just look so scrumptious and snackable. I headed over to The Kitchn where there are about a billion (okay, fifteen) seasoning suggestions for roasted chickpeas. I needed some inspiration.

And oh, did I find inspiration! The Kitchn lists Garlic, Pepper, Rosemary chickpeas; Soy Sauce, Sesame Oil, Chili Powder chickpeas; and Brown Sugar, Rosemary, Cayenne Pepper chickpeas, just to name a few.

Chili powder, cumin, and lime all seemed like popular seasoning components, though I couldn’t seem to find a recipe that put them all together. They’re a match made in tex-mexy heaven, though, so I threw them all in my chickpea seasoning mix. Sure enough, the finished product tasted exactly like I’d imagined — spicy and addictive. I crunched down chickpea after chickpea while watching the first few episodes of America’s Got Talent on Hulu (no spoilers, please — except one. Feel free to tell me if anyone knocks Piers Morgan’s block off after a particularly snotty critique).

Are you in a snacky mood? These are so simple to make and they taste better than those greasy potato chips. The spice flavoring would also be wonderful on popcorn. What’s your go-to salty snack?

Chili-Lime Roasted Chickpeas



Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas

Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

*Note: start with the lowest amount of spice, then add more to taste.

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, 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 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 (after cooling completely) to eat later.

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{ 79 comments… read them below or add one }

KeepItSweet September 2, 2010 at 7:01 pm

these sound delicious – i like your flavor combination!

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Julie September 2, 2010 at 7:17 pm

Thanks!

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oneordinaryday September 2, 2010 at 7:07 pm

I’m all over the chili-lime combo. Sounds delicious!

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Julie September 2, 2010 at 7:17 pm

Thank you!

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Sabrina Rose September 2, 2010 at 7:12 pm

I seriously cannot wait to make these!

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Julie September 2, 2010 at 7:14 pm

Sabrina, they’re SO good! I know you’ll love ‘em!

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Angela September 2, 2010 at 7:27 pm

Oh my, I am heading straight for the kitchen!! I have never heard of roasting chickpeas, what a great idea for a healthy snack – and cumin is my favourite spice :-D xxx

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Julie September 2, 2010 at 8:15 pm

I’m in love with cumin, too, Angela! I know what you mean!

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Angela September 2, 2010 at 10:32 pm

Thank goodness I only had one tin of chickpeas and had to halve the recipe – I ate the entire lot!! Thanks for sharing such a great recipe :-)

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Jordan September 2, 2010 at 7:57 pm

OMG Julie! These look amazing! I’d need a shovel because I don’t think I could eat them fast enough ;)

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Julie September 2, 2010 at 8:15 pm

That’s how I felt, Jordan! I definitely used a spoon. haha.

Thanks :)

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Joanne September 2, 2010 at 8:15 pm

I would love to eat a whole bowl of these and the best part is – I would feel absolutely ZERO guilt! You picked a stellar flavor combo, that’s for sure.

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Julie September 2, 2010 at 8:16 pm

Thanks, Joanne!

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Wei-Wei September 2, 2010 at 8:45 pm

I really wanted to go home and make these, but I realised that 1) I don’t have anymore chickpeas (and I usually cook them from dried beans) and 2) I have braces. I cannot eat crunchy. MAJOR SADFACE. Off to mourn my loss of noms. :( These do look wonderful, though. Love the bowl you put them in, your photography is phenomenal!

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Julie September 2, 2010 at 8:46 pm

Awww, no crunchy?! You poor thing! I think when I had braces I ignored my food rules, because I don’t remember them (don’t follow my bad example)!

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Betty @ scrambled hen fruit September 2, 2010 at 9:13 pm

Excellent snackage! I love chick peas. :)

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Julie September 3, 2010 at 12:13 am

Thanks, Betty!

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Maranda September 2, 2010 at 9:36 pm

Wow! These look amazing! I already have my own flavor combos going through my head! Yum!!

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Julie September 3, 2010 at 12:29 am

They’re SO versatile! I love that they can be a wholly different snack depending on your spice combo.

Thanks, Maranda!

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Evan @swEEts September 2, 2010 at 9:37 pm

What a great way to use chickpeas! I have some in my cupboard right now.. I can’t wait to try this out and maybe some other flavors too :)

My go-to salty snack is wheat thins.. Ijust love those little crunchy crackers!

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Julie September 3, 2010 at 12:12 am

I LOVE Wheat Thins too, Evan!

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Paula September 3, 2010 at 6:03 am

wow, I really like that recipe!

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Julie September 3, 2010 at 6:14 am

Thanks, Paula!

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Eva September 3, 2010 at 10:22 am

Oh, these look so delicious!

Just one, probably very stupid question: I do not need to cook these before I bake them, right?
I have never really used chickpeas so I don’t know anything about them. They come dried in and I just pop them into the oven?

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Julie September 3, 2010 at 10:36 am

Thanks, Eva! Not a stupid question at all. Nope, you don’t cook the beans — just rinse them out of the can, and then pat them dry with some paper towels.

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cakesagoogoo September 3, 2010 at 10:21 pm

Eva, if you are using dried chickpeas you will need to cook them first – canned chickpeas are already cooked and ready to eat.

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Julie September 3, 2010 at 10:39 pm

Thanks for clarifying — that’s right; I used canned chickpeas here.

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Jules September 4, 2010 at 2:12 am

Mmmmm! I need to try this!

I say this about everything on your site, but I only have a real kitchen on the weekends. :-(

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Julie September 4, 2010 at 8:19 am

haha, I sense a marathon baking session in the works . . . ;)

I actually only cook on the weekends, too. Isn’t that weird? I post throughout the week, but everything was made on some weekend or other. Hard to eat it all if you do it like that, though. I give a lot of food to family!

Hope you can make them soon!

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newlywed September 4, 2010 at 12:02 pm

Looks great! I love chickpeas! Never would have come up with that flavor combo in my own…thanks!

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Julie September 4, 2010 at 12:12 pm

Hope you love them! I was wild about the flavor combo!

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Julie M. September 4, 2010 at 2:30 pm

Julie, as usual, you’ve come up with another brilliant dish. This looks like a truly perfect snack! I’m a huge lime fan so I’d definitely be all over these.

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Julie September 4, 2010 at 3:06 pm

Thanks, girl! The lime TOTALLY makes it — cumin gives that sultry flavor and then the lime punches it up!

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Monica H September 4, 2010 at 7:03 pm

I really like hummus but I’ve never tried to roast chickpeas. They sound so addicting.

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Julie September 5, 2010 at 5:19 pm

Thanks, Monica!

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Tristan @ Enjoy Life September 4, 2010 at 8:03 pm

Looks tasty! Perfect for the long weekend!

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Julie September 5, 2010 at 5:19 pm

Thanks, Tristan!

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Natalie (The Sweets Life) September 6, 2010 at 9:35 pm

I’m thinking these are going to be great for fall football watching parties….can’t wait to try them :)

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Julie September 6, 2010 at 9:37 pm

Ooh, perfect idea!

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TrippyTexan September 7, 2010 at 10:15 am

I’ve never even heard of roasted chickpeas before! These seems pretty easy and fun– I wonder if I could get a family member who hates hummus to try these? They seem like a healthier alternative to fried potato chips and such.

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Julie September 7, 2010 at 7:24 pm

They’re totally easy and much better than the greasy stuff — very snackable! :) Thanks!

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Jessica September 7, 2010 at 3:04 pm

These look beautiful!

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Cristina - TeenieCakes September 7, 2010 at 6:34 pm

I’ve also been hearing so much about seasoned, nibbles using chickpeas (garbanzos). I’m going to try these!

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Julie September 7, 2010 at 7:24 pm

Hope you love them!

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aubrey September 7, 2010 at 7:22 pm

I love roasted chickpeas!
I just tried making a SWEET version.
It worked! Salty, sweet, carmel-y and with a little hint of cinnamon.

Here’s the link the my recipe:
http://italktofood.blogspot.com/2010/09/carmel-candied-cinnamon-crunchy.html

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Andrea @ Thin Thighs & Sweet Potato Fries September 8, 2010 at 8:24 am

I love chickpeas and anything spicy, so this must be added to the list of things to try! Are those Special K crackers I spy in the corner? Heart those! ;)

P.S. I had a baking success this weekend which I’ll be posting on later today!! :)

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sheila @ elements September 8, 2010 at 12:43 pm

Those look awesome!!! I can’t wait to make some!! :)

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Chris September 11, 2010 at 3:26 pm

These look great! Question: will these stay crunchy? I have roasted chickpeas before but they never stay crunchy! Any tips? Thanks!

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Julie September 11, 2010 at 7:38 pm

Mine didn’t stay crunchy past the first day or two either, Chris (though they were still yummy)! I almost think it’s inevitable with the oil coating, but I bet you could recrisp them in the oven for a bit before eating?

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muddywaters September 23, 2010 at 5:20 pm

Thanks for taking the time to post this wonderful recipe. I’m trying to slightly alter my eating habits, so I’m looking for more recipes utilizing whole grains and beans. This recipe looks like it will satisfy my craving for a salty snack.

I’ll be sure to visit often.

Great pictures!

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Julie September 23, 2010 at 5:24 pm

Thank you! Hope you love it!!

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Tina July 23, 2011 at 7:40 pm

They are in the oven now. Is it normal for them to pop and go all over the oven? lol

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Roxy August 18, 2011 at 12:51 pm

I used to get these in any market in Arizona, but since have moved to Maine and could not find them anywhere. Thank you so much for the recipe, it was delicious!

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Julie @ Willow Bird Baking August 18, 2011 at 12:52 pm

Yay, so glad it filled a gap in your life! :D I think I need to make these again soon!

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c8lin September 1, 2011 at 4:26 pm

Am I the only one that thinks turning over every single chick pea every 15 min. for almost an hour sounds like a pain in the butt?!…..they look yummy though :)

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Julie @ Willow Bird Baking September 1, 2011 at 4:34 pm

Who said anything about turning over every single chickpea? You literally just toss them with a spatula three times. Ha.

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Donna Baker November 14, 2011 at 9:39 pm

this is delicious! I just made some this evening but forgot to get limes at the store so I subbed white wine vinegar – yum. I also put garlic powder, smoked paprika and oregano in mine. thanks for sharing!

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Julie @ Willow Bird Baking November 14, 2011 at 9:42 pm

So glad you enjoyed them, Donna! They’re such a great little snack! Thanks :)

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jjharpst December 31, 2011 at 12:34 am

what did I do wrong? these were so hard that I couldn’t eat them and no taste.

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Julie @ Willow Bird Baking December 31, 2011 at 1:20 am

Uh-oh; it sounds like you might’ve used dried garbanzo beans instead of canned — could that be it? Canned beans are already cooked and will be tender. Dry beans require soaking and cooking differently from canned. Let me know if that could be it!

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Shannon January 11, 2012 at 10:38 pm

I happened upon this recipe last night and immediately made a batch. They are delicious! I love chickpeas but never thought of roasting them. The flavor combination is delicious. I shared them at work today and everyone else loved them too.

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Deborah January 19, 2012 at 5:43 am

Found your site. Love it. Love the garbanzo bean recipe! Thanks for sharing!

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Julie @ Willow Bird Baking January 19, 2012 at 5:45 am

Thank you, Deborah! Welcome!

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mrsblocko January 31, 2012 at 3:09 pm

I made these and wrote about them here. They have rocked my little world. Thank you for sharing your recipe!

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Jennifer February 5, 2012 at 1:01 am

I found you on Pinterest this week and have to admit that I had never had or even heard of roasted chickpeas. But these sounded so yummy that I picked up a can and made some tonight. Oh.my.goodness! These are sooo good!

I did make one change and threw them back in the oven for about 8 minutes after coating them with the spices because they were a little too wet for me. Not sure if I did something wrong? But that helped to dry the spice/oil coating and I am devouring them as I write this. :)

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Julie @ Willow Bird Baking February 5, 2012 at 2:03 am

Yay! So glad you enjoyed them, Jennifer! Good call on the oven if they were still too wet — maybe our quantity of oil/beans were slightly different or something weird. Mine got tossed and by the time the mixture was dispersed, weren’t very wet.

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Donna Y March 28, 2012 at 1:00 am

I knew there was a reason I bought 4 cans of Chickpeas today. What a coincidence.Well, they won’t sit on the shelf for long. Thanks for the recipe. :D

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Julie @ Willow Bird Baking March 28, 2012 at 1:01 am

You’re so welcome ;) Hope you love them!

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karen April 18, 2012 at 5:01 pm

I AM A CHILI LIME FAN…LOOKING FOR HEALTY SNACKS! HOMERUN ON THIS ONE.

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Julie @ Willow Bird Baking April 18, 2012 at 5:07 pm

Thanks, Karen!

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Jewels May 30, 2012 at 11:41 pm

Recipe sounds great. I bought Two bags yesterday I will put them to soak tonight and boil them in the morning…..I usually BBQ them or roast them regular but I will try this…sound yummy.

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Julie @ Willow Bird Baking May 30, 2012 at 11:47 pm

Hope you love them, Jewels!

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Hannah September 4, 2012 at 3:50 pm

These are so unbelievably amazing, I am eating them now and I can’t get them into my mouth fast enough. Thank you so much for the recipe!! I might have to make these every day.

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Kelly January 9, 2013 at 3:07 pm

Are these healthy??? I don’t see a nutrition value to them.

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Julie @ Willow Bird Baking January 9, 2013 at 3:14 pm

It obviously depends on your personal nutritional goals and relative snacking habits. Here are some benefits of chickpeas: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

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j marks February 17, 2013 at 2:00 pm

Tried these – they ended up tasty but soggy. Did I not cook them to a proper “crunch”?
Seems as if the topping could have gone a lot further, I could have doubled the garbanzo beans.
Thoughts? Recommendations?
(BTW: I enjoyed the roasted beans plain as well. They would be as tasty with just a teeny bit of oil and some salt.)

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Julie @ Willow Bird Baking February 17, 2013 at 3:30 pm

Sounds like they needed to go farther — keep stirring and roasting until crunchy. Then let cool spread out — if you heap them immediately, they’ll “steam” each other to sogginess. Also, the spice mix was perfect for my taste, but since everyone’s taste is different, you’ll have to modulate it to your own preference.

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Katy December 23, 2013 at 5:24 pm

I just made these and YUMMM!

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Julie Ruble December 23, 2013 at 5:27 pm

I’m so glad you enjoyed them, Katy!

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