Ingredients
Equipment
Method
- Preheat oven too 400ºF.
- In a medium bowl, combine chickpeas, extra virgin olive oil, salt, chili seasoning, and red pepper flakes. Stir thoroughly to evenly coat the chickpeas. Tip: I add the spices in small amounts, as I stir the chickpeas to help ensure each chickpea gets coated.2 teaspoons extra virgin olive oil, 1 teaspoon chili seasoning blend, 1 teaspoon coarse sea salt, 1 15.5 ounces can of chickpeas, ½ teaspoon red pepper flakes
- Pour onto a baking sheet and spread the chickpeas out so they aren't clumped together, preventing them from steaming. Sprinkle with a little more coarse sea salt, if desired.
- Bake in the oven for 30 minutes, stirring halfway through to allow a little more even cooking. The chickpeas are done and ready to remove from the oven when they start to develop a crispy texture and areas of darker brown spots on the legumes themselves. Remove from oven.
- In the same bowl used earlier, add lime juice, lime zest, and cilantro. Add the roasted chickpeas to the bowl and stir to combine. After ingredients are combined, pour back onto the baking sheet and allow to cool. Enjoy on their own, or in a salad or grain bowl!1 tablespoon fresh lime juice, zest 1 lime, 1 tablespoon fresh cilantro, finely chopped
Notes
Red pepper flakes are optional, but add just a little kick to compliment the other flavors.
You are welcome to adjust quantities to suit your preferences, but be cautious adding much more olive oil. A little goes a long way.