Snacks · Mexican
Baked chili-lime chickpeas
Crunchy roasted chickpeas tossed in chili and lime for a portable high-protein snack.
- Serves
- 4
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 400 g canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 lime, zested and juiced
Method
Preheat the oven to 200C (400F).
Pat the chickpeas dry with a towel and spread on a baking tray.
Toss with olive oil, chili powder, cumin and salt.
Roast for 25 to 30 minutes, shaking the tray halfway, until crisp.
Remove from the oven and toss with lime zest and lime juice.
Cool for 5 minutes before eating, they crisp further as they cool.