Lime-Zested Crunchy Chickpeas have a little tang and lots of crunch, making them perfect for lovers of crunchy snacks! Bonus: They only require 5 ingredients and have minimal prep time, so your crunchy snack craving will be satisfied in no time!
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Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
1 ½cupschickpeas (home cooked or BPA-free canned, drained and dried with a towel)
2tsporganic lime zest (zest before squeezing juice)
1tbsplime juice (freshly squeezed)
1 ½tspground cumin
½tspground coriander
¼tspsalt (optional)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
If using canned chickpeas, make sure to dry them off with a towel.
3
Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
4
Add the chickpeas and stir to coat.
5
Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
6
Let cool for 5 minutes before enjoying (they’ll get a little more crispy as they cool).
Chef's Notes
Substitutions Instead of chickpeas use other white beans like Northern beans, cannellini beans, or Lima beans.
Substitute lemon for lime.
Add some spice Sprinkle a little cayenne pepper or red pepper flakes on top before baking.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 7 days.
Ingredients
1 ½cupschickpeas (home cooked or BPA-free canned, drained and dried with a towel)
2tsporganic lime zest (zest before squeezing juice)
1tbsplime juice (freshly squeezed)
1 ½tspground cumin
½tspground coriander
¼tspsalt (optional)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
If using canned chickpeas, make sure to dry them off with a towel.
3
Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
4
Add the chickpeas and stir to coat.
5
Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
6
Let cool for 5 minutes before enjoying (they’ll get a little more crispy as they cool).
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