Name: Cumin-Lime Roasted Chickpeas Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 3 (1/4 cup each)
Ingredients: 1, 15-ounce can chickpeas; 3 teaspoons olive oil; 1 teaspoon lime juice; 2 teaspoons cumin powder; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon salt

Cumin-Lime Roasted Chickpeas Recipe

Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(49 ratings)

Total Time: 45 min

Prep Time: 5 min

Cook Time: 40 min

Servings: 3 (1/4 cup each)

Nutrition Highlights (per serving)

175 calories

8g fat

21g carbs

7g protein

Show Nutrition Label

Nutrition Facts
Servings: 3 (1/4 cup each)
Amount per serving
Calories	175
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	5%
Cholesterol 0mg	0%
Sodium 385mg	17%
Total Carbohydrate 21g	8%
Dietary Fiber 7g	25%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 7g
Vitamin D 0mcg	0%
Calcium 70mg	5%
Iron 3mg	17%
Potassium 257mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Chickpeas have the perfect balance of protein and high-fiber carbohydrate to keep blood sugar levels stable, which also helps keep inflammation at bay. This crunchy, savory snack stays lower in sodium by using spices that deliver antioxidant packed flavor, so less salt is needed. Plus, the crunch is so satisfying!

Ingredients

1, 15-ounce can chickpeas
3 teaspoons olive oil
1 teaspoon lime juice
2 teaspoons cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt

Preparation

Pre-heat oven to 400 F.
Rinse and drain chickpeas and blot with a paper towel to remove all moisture. Don’t skip this step or your chickpeas won’t get as crunchy.
Toss chickpeas with 1.5 teaspoons of olive oil and place on a foil-lined baking sheet.
Bake at 400 degrees for 25 minutes. Remove from oven and allow to cool completely on the baking sheet.
Turn oven down to 350 F.
Stir together remaining 1.5 teaspoons oil, lime juice, cumin, garlic, paprika, and salt until it forms a paste.
Toss mixture with cooled chickpeas and use your hands to ensure all chickpeas are coated.
Spread chickpeas evenly onto the same foil-lined baking sheet and bake at 350 F for 15 minutes, checking on them every 5 minutes to make sure they’re not burning.
Allow chickpeas to cool completely before eating. When the chickpeas are done, they should feel lighter and be very crunchy but not burned. Store them in an airtight container at room temperature for up to 2 days. However, they're best eaten right away.

Ingredient Variations and Substitutions

Toss the final product with lime zest to add even more lime flavor, plus a tad bit more of fiber.

Try toasted sesame oil instead of olive oil to change the flavor. The switch won't significantly affect the nutrition profile, as most oils have roughly the same amount of calories and fat per amount. Sesame oil and olive oil both contain healthy mono- and poly-unsaturated fats, which can be helpful for reducing inflammation.

If you're short on time, substitute chili powder and salt in for the spices. The sodium count will be higher in this case.

Craving a cheesy snack? Replace cumin with 1 tablespoon grated parmesan cheese, which adds 2 grams of protein, plus calcium, for only 20 calories additional calories.

Cooking and Serving Tips

The better you blot the chickpeas, the crispier they get. Also, be sure to cool the chickpeas completely in between roasting cycles to ensure they get crispy rather than mushy.

Divide into individual servings and store in zip-top snack bags for a convenient anti-inflammatory snack on-the-go or at work.

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