Chili Lime Roasted Chickpeas
Ingredients
- 1 540 ml can of chickpeas drained, rinsed and dried
- 1 tbsp vegetable oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic salt or garlic powder + pinch of salt
- 1 tsp lime zest
Instructions
- Preheat oven to 425°F and line a baking tray with tin foil or a silicone baking sheet.
- In a small bowl, mix together the cumin, chili powder, garlic salt and lime zest. Set aside.
- Make sure the chickpeas are well dried so they have the chance to crisp up! Place them on the baking tray, drizzle with the oil and shake well.
- Sprinkle the chili lime seasoning on the chickpeas and shake the pan to ensure they are evenly coated.
- Roasted for 25-35 minutes, or until your desired crispness is achieved. Some may prefer to cook for 5-10 minutes longer.
- Once they have cooled down, enjoy! Leftovers can be stored in an airtight container for 3-4 days.