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Chili-Lime Roasted Chickpeas

Photo: Caitlin Bensel

Serves 4 (serving size: about 1/4 cup)

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.


  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons grated lime rind
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 151
  • fat 5.9 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 175 mg
  • calcium 43 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F. 

  2. Arrange chickpeas on paper towels; pat dry.

  3. Combine chickpeas and olive oil on a foil-lined baking sheet coated with cooking spray.

  4. Bake at 400°F for 30 minutes or until crisp, stirring after 15 minutes.

  5. Sprinkle with chili powder, lime rind, and salt; toss to combine.