Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
1 ½ cups chickpeas (home cooked or BPA-free canned, drained and dried with a towel)
2 tsp organic lime zest (zest before squeezing juice)
1 tbsp lime juice (freshly squeezed)
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp salt (optional)
Directions
1Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2If using canned chickpeas, make sure to dry them off with a towel.
3Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
4Add the chickpeas and stir to coat.
5Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
6Let 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 ½ cups chickpeas (home cooked or BPA-free canned, drained and dried with a towel)
2 tsp organic lime zest (zest before squeezing juice)
1 tbsp lime juice (freshly squeezed)
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp salt (optional)
Directions
1Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2If using canned chickpeas, make sure to dry them off with a towel.
3Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
4Add the chickpeas and stir to coat.
5Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
6Let cool for 5 minutes before enjoying (they’ll get a little more crispy as they cool).
Lime-Zested Crunchy Chickpeas
