Garlic Chili Lime Roasted Chickpeas

MY FIRST BLOG POST! I’m so excited you guys!! Well, it’s January, and I’m normally not one for resolutions, but I did come up with a few items to focus on in 2019 that I believe I can improve on or that would make my life happier. One of them was to explore photography more. And with as much as I cook and follow food bloggers, I thought this might be the perfect thing to do is to share with others how I cook and photograph the process!!

So I’m a HUGE chip fan – anything savory, salty, crunchy is my JAM. However, as we all know, chips aren’t exactly the healthiest choice. I have experimented multiple times with roasted chickpeas, and I’m thrilled to share this with you!

I drained and rinsed two cans of chickpeas (aka garbanzo beans) and threw them in a bowl with some olive oil, and some wonderful spices that I thought would be good together. I like chili and lime, but love anything with garlic as well, so why not combine the two!? You could also skip the bowl process and just put the beans and spices on a sheet tray and mix, but I honestly think putting them in a bowl first covers them more evenly. Up to you though!

Roasting takes a while, but roasting them low and slow helps slowly pull out the moisture and you end up with super crispy beans that are just as satisfying as eating chips! These babies sometimes don’t even last me a day. Think about how much protein you are getting with these. Makes me such a happy camper!

I hope you try these, can’t wait to hear how they turn out for you!

Print Recipe

Garlic Chili Lime Roasted Chickpeas

A delicious, protein-packed snack that is an easy substitute for chips! Crunchy, savory, and filling.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Snack

Cuisine: American

Servings: 4

Author: Nicola

Ingredients

• 2 cans (15.5oz) garbanzo beans/chickpeas rinsed and drained
• 1 tbsp chili lime seasoning*
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp olive oil

Instructions

• Preheat oven to 350F
• Meanwhile, combine all ingredients together in a bowl. If you would prefer, feel free to mix on baking sheet, although in my experience, a bowl makes sure everything is coated more evenly
• Spread coated chickpeas on baking sheet lined with silicone mat (or other liner of choice, parchment paper, etc – this just helps with easy cleanup).
• Roast for 45 minutes, stirring occasionally
• Cool completely. Store in airtight container. Stays crunchy for 3-4 days!

Notes

*Chili lime seasoning: I personally used the Clamato brand of chili lime seasoning (gotta love that my fiance works for Dr Pepper so we end up with a lot of their branded items!), but Tajin, Trader Joes, Fiesta all have their own brand, so does Cholula, whatever you can find! If not able, I would recommend the following blend to make yourself (and this will make more than you need for this recipe, so store the excess in an airtight jar and store away from light or moisture. You can use this on popcorn, sprinkled over fruit, or a rub on beans or meat!

 

Chili Lime Seasoning: 1 tbsp chili powder (sub chipotle or paprika) – paprika is less spicy, chipotle will make it more smoky.

1 tsp lime zest (about 1 lime)

½ tsp cumin

¼ tsp cayenne

¼ tsp garlic powder

¼ tsp onion powder

¼ ground coriander

¼ tsp salt