Chili-Lime Roasted Chickpeas

Makes 4 servings; 143 calories per serving


2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
3 to 4 tsp chili powder
2 tbsp olive oil
1 tbsp plus 1 tsp lime juice
3/4 tsp sea salt
1 to 2 tsp cumin
Pinch of dried herbs of your choice or chopped fresh cilantro


1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with cooking spray.

2. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so.

3. Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Start with a low amount of the chili powder and cumin and then add more to taste. Whisk to mix.

4. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.







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