Mexican Lime Chickpeas
 
Prep time
Cook time
Total time
 
Serves: Around 2 cups
INGREDIENTS:
  • 1 19 oz (540 ml) can chickpeas (rinsed and pat dry in a dish towel)
  • 1 lime, grate the zest and set aside then get all the juice out (around 2 tbsp)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon chipotle powder
  • Sea salt
DIRECTIONS:
  1. Preheat oven to 400°. Mix together the oil, lime juice, chili powder, cumin, chipotle and a dash or two of salt in a medium bowl then add in the chickpeas and stir until they are all evenly coated. Lay them out on a parchment paper lined baking sheet and roast for 40 minutes, stirring halfway through. Remove from oven and toss with lime zest, taste and add more salt if needed. Eat them warm or leave them to cool and get crunchier. Store extras in an airtight container for up to a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/mexican-lime-chickpeas/