Roasted Chickpeas with Chili & Lime

roasted chickpeas 1

Amid a flurry of baking – I have another book manuscript due in a week – I decided that we should have something that’s not a scone/cookie/cinnamon bun to nibble on (crazy, I know), and I’ve been meaning to make another batch of roasted chickpeas since having the very best ones I’ve ever eaten at Rostizado in Edmonton. I could have happily eaten their crunchy/spicy/tangy bar snacks all night, and when I asked what made them so crazy good, they showed me a bottle of a Mexican spice blend that as far as I could tell contained merely chile powder, salt and lime.

I could do this.

roasted chickpeas 2

Roasting chickpeas is really easy – all you do is drain a can really well and pat them dry as best you can – moisture is what keeps anything from getting nice and crispy – then sread them out on the darkest baking sheet you own (it will conduct heat more efficiently than lighter ones) and drizzle with oil and salt. Sometimes I add chili powder and cumin, but this time I added a squeeze of lime, then let them sit in the lime juice for a bit and patted them dry with paper towel before dousing in olive oil, chili powder and sea salt. Some weren’t quite as crunchy as usual, but I loved the flavour of the lime. Next time I’ll try leaving out the juice and just adding lime zest – I like a good crunch – and report back.

So you roast them at 425F for 20-30 minutes, shaking the pan once or twice, until they’re nice and golden and crunchy. This is the sort of snack that you have to serve right away – if you put them into a container and pull them out the next day – say to munch on the airplane – they might have developed the texture of wet paper towel.


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33 comments on “Roasted Chickpeas with Chili & Lime

  1. Heather
    November 24, 2014 at 12:16 am

    At the Spice Merchant in Inglewood (in your ‘hood) they do a really nice chili lime blend that will likely give you similiar flavours and save you the extra liquid. Check it out! I love to sprinkle it on sliced mangos 🙂

  2. Julie @ WolfItDown
    November 24, 2014 at 3:49 am

    I love how you can roat chickpeas and basically use them instead of popcorn adding the classic flavours, this looks wonderful 😀 x

  3. Alicen
    November 24, 2014 at 5:33 am

    These sound great… but certainly best eaten fresh. Your comparison to wet paper towel nearly made me gag. LOL

  4. Laura
    November 24, 2014 at 10:48 pm

    The recipe sounds great, but I am even more interested in your latest manuscript. I have all of your cookbooks and love them all! You are my favourite Canadian cookbook author and I look forward to your next book 🙂 All the best with your deadline 🙂

    • Julie
      November 26, 2014 at 4:26 pm

      Laura – you are the sweetest! My latest cookbook just came out, it’s called Gatherings – and the next is scheduled for next fall, tentatively called From Orchard to Table! You made my day!!

  5. Laura
    November 27, 2014 at 9:12 am

    Hello Julie – My comments are heartfelt and sincere 🙂 Thanks so much for telling me about your latest cookbook. I will be ordering it asap. And I will be looking for your next one in the fall. Thanks so much – and keep up the great work!

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    May 23, 2017 at 11:49 pm

    Yummy, It’s nice dish thanks for sharing this. It’s amazing

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    Wow… Nice dish Roasted chickpeas with chili & lime ..yummy

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    October 9, 2017 at 10:13 pm

    It was delicious food, thank you Julie for sharing this article.

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    April 13, 2018 at 12:00 pm

    Amazing ! Chickpeas is really easy to make good

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  29. The War of Destiny
    August 20, 2018 at 11:06 pm

    It’s really nice dish love it. And easy to make at home so i will try.. Thanks I second the use of an electric skillet for frying and many other things

  30. Raina sharma
    October 18, 2018 at 5:46 am

    The last time I try to make chickpeas it did not turn out well, so I definitely need to try this recipe I’ll because this looks so good. I am pretty sure I’ll have better luck with a recipe like this than what I did before.

  31. Harry
    January 30, 2019 at 5:15 am

    it’s my favorite Roasted chickpeas with chili and lime.

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