by These Chili Lime Roasted Chickpeas make a delicious, protein-packed snack that can be made in less than 30-minutes!
If you’re looking for a savory snack idea that’s easy to pack and nut free, look no further.
I’ve been a fan of crispy chickpeas for years, but it’s only recently that I’ve started to explore flavor combinations other than garlic powder and oregano (like in my 15-Minute Sticky Sesame Chickpeas!). These Chili Lime Roasted Chickpeas are super flavorful while also being packed with protein and fiber.
Why is protein and fiber important, you ask?
Protein and fiber help to keep our blood sugar stable and help us to feel more satisfied from our food. Protein is also important for maintaining muscle, hormonal regulation and nerve cell transmission. Fiber helps to keep our bowel movements regular and helps to maintain a good gut microbiome.
Because chickpeas are such a versatile ingredient, I love using chickpea flour in other recipes like my Vegan Egg Bites (including the Sundried Tomato and Broccoli flavor!) as well as my easy Vegan Quiche, which is perfect for breakfast!
But most importantly, these Chili Lime Roasted Chickpeas taste amazing.
Why I love these Chili Lime Roasted Chickpeas
- They take less than 30-minutes to make
- They’re a protein and fiber packed snack
- You can also use them in salads, bowls, or in wraps
- They’re the perfect vegan, gluten-free and nut-free snack
- You can adjust the seasonings based on your taste preferences!
My tips for crispy roasted chickpeas
Whenever I share a roasted chickpea recipe get an influx of questions asking how to make them crispy. So I have a few tips!
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Make sure you’re cooking them at a high enough temperature. I find 450 F to be the perfect temperature, but this will depend on your oven, altitude, etc. I also recommend using a bit of oil (anywhere from 1 tsp-1 tbsp), but not too much. Using too much oil will prevent the chickpeas from drying out and getting crispy. Make sure you’re cooking your chickpeas long enough, too. I usually cook mine for 22-25 minutes, or until they’re becoming a golden brown color.
I’d also caution against using too much seasoning. If there’s too much salt or spices on the chickpeas I find that they can get mushy rather than crispy. It’s also super important that you leave enough space between chickpeas on the baking sheet. If they’re too close together, the chickpeas will steam rather than roast (this goes for roasting veggies, too!).
Cooking chickpeas in an air fryer (if you have one!) is a surefire way to get crispy chickpeas. I recommend cooking them at 400 F for 10-15 minutes.
Lastly, roasted chickpeas will get crispier as they cool. Let them cool on the baking sheet, rather than in a container, for optimal crispiness.
These crispy chickpeas are absolutely delicious on their own as a snack, but I also love them on my Vegan Caesar Salad, my Garlic Tofu Harves Bowl or even on top of my Carrot, Sweet Potato and Ginger Soup
Recipe Notes
- If you want the chickpeas to be super spicy or more flavourful, feel free to add more chili powder and flakes! I’ve kept these mild-tasting in case you’re serving them to kiddos.
I hope you love these Chili Lime Roasted Chickpeas as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!
Chili Lime Roasted Chickpeas
Ingredients
- 1 can chickpeas, drained and rinsed , 540 mL, or 2 cups cooked
- 1/2 tbsp olive oil
- 1 lime, juiced
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- pinch of chili flakes, optional
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- In a large bowl, combine chickpeas, olive oil, salt, lime juice, chili, onion and garlic powder, and chili flakes. Stir well to combine.
- Spread chickpeas on the baking sheet, ensuring that they're spaced out evenly with enough room between them. Bake for 20-25 minutes, or until golden brown. Let cool on the baking sheet (they'll crisp up as they cool). Eat as a snack, in a salad or in a wrap and enjoy!
Very quick and easy! Perfect lazy recipe. I don’t dry my chickpeas after draining and rinsing, but for optimal crunch it might be a good idea.
I’m so glad you loved them, Alyssa! Yes, drying the chickpeas before can help them get crunchier, but I don’t usually dry mine, either!