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Chili and Lime Roasted Chickpeas

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Chili and Lime Roasted Chickpeas
  • Prep 5 min
  • Total 45 min
  • Servings 4
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A delicious vegetarian treat, these chili- and lime-roasted chickpeas are perfectly seasoned for a tasty snack.
By Bree Hester
Updated Dec 26, 2014

Ingredients

  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • Grated peel of 1 lime

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with foil. Pat chickpeas dry with paper towel; place on cookie sheet. Drizzle with oil.
  • 2
    Roast 35 to 40 minutes or until crispy.
  • 3
    Pour chickpeas into medium bowl. Sprinkle with salt, chili powder, cumin and lime peel; toss to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    Kids love these chickpeas, so they make a perfect lunch-box snack.
  • tip 2
    Change out the seasonings to suit your mood. One of my favorites? Curry powder and coarse sea salt.

Nutrition

Nutrition Facts are not available for this recipe
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