Chili Lime Roasted Chickpeas

I was inspired by  If you haven’t checked out her food blog, head on over now.  She shares about real food recipes that real people want to eat.  I’m in love! Yesterday I made two of her recent recipes- chili lime roasted chickpeas and blueberry chocolate chunk ice cream.  I also made a garlic roasted tomato pasta that is making me drool just thinking about it, more on that later.

Chili Lime Roasted Chickpeas

adapted from

  • 1 can chickpeas (also called garbanzo beans), drained and rinsed
  • 2 T. Olive Oil
  • 2 t. salt
  • 1/2 t. chili powder
  • 1/4 t. cayenne powder
  • zest of 2 limes

Preheat oven to 400 degrees. Toss all ingredients together in a bowl.  If you like things a bit spicier- crank up the heat.  I double the cayenne and chili powder for mine.  Spread on a rimmed cookie sheet and bake for 20 minutes.  Stir and continue to bake for another 10 minutes, or until chickpeas are lightly browned and crispy.  Cool at least 10 minutes and enjoy!  Keep covered at room temperature and enjoy for several days (or in one night if you’re like us).