Cilantro Lime Chili Chickpeas

I've been on a chickpea kick for almost a year now.  I blame it on Pi {not the number, the pizza joint}.  They have the most amazing kale salad which is sprinkled with spicy chickpeas.  If you recall, I liked the salad so much that I recreated in December 2014 {Kale and Quinoa Salad}.  It was pretty close to perfection, all but the chickpeas.  

Back in December, I sauted the chickpeas for the kale salad.  They had great flavor, but the interior was still slightly soft.  So, in March I scoured Pinterest for a better recipe.  All of the recipes I found called for the same baking technique; high heat (400 to 450 degrees F) for a short duration (30 minutes).  I gave it a try and they tasted about the same as the stovetop saute method {good flavor, soft middle}.  

I wasn't satisfied with these results.  I wanted the crunchy chickpeas I've tasted in the Pi kale salad or in store bought brands {I recommend 'the GOOD bean' brand, smoky chili & lime flavor}.  So, I decided to give making the baked chickpeas one more try.  This time I did just the opposite of the Pinterest recipes; I baked them at low heat for a long time.  I'm glad I went with my gut, because they turned out perfectly!  Feel free to share the secret to perfectly baked chickpeas (low heat, long duration) with all the pinners you know. 

If you have never tried baked chickpeas, give them a try.  They are a great crunchy treat  in lieu of potato chips, fabulous on salads, or throw them into a snack mix.  Let me know what you think!  Here's to good food and gladness.

CLICK HERE for a printer friendly link.   Recipe makes 14- one ounce servings.

Ingredients for Cilantro Lime Chili Chickpeas

  • 1 can (14 oz) chickpeas (aka garbanzo beans); drained, rinsed, pat dry
  • 2 Tbsp chili infused olive oil
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon chili powder
  • zest from half of a lime
  • 1 Tbsp freshly squeezed lime juice
  • 1 teaspoon cilantro, finely chopped

Directions for Cilantro Lime Chili Chickpeas

  1. In a medium bowl, mix together all of the ingredients.  Allow to marinate at least one hour.
  2. Preheat oven to 275 degrees F.  Line a rimmed baking sheet with foil and lightly spray with cooking oil.
  3. Place the marinated chickpeas onto the prepared baking sheet, arrange in a single layer.
  4. Bake chickpeas at 275 F for 90 minutes or until crunchy.  Shake the pan (using a potholder to prevent burning your hand) every 30 minutes to allow for even baking.  
  5. Allow to cool, store in a resealable container.