Cumin Lime Chickpeas Recipes

CHILI-LIME ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.

CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
• Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
• Enjoy!

CRUNCHY CHICKPEAS WITH SESAME, CUMIN AND LIME

Steps:

• Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
• While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
• Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.

CHILI AND LIME ROASTED CHICKPEAS

Steps:

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

CHILI-LIME AIR-FRIED CHICKPEAS

Steps:

• Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.