Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
If using canned chickpeas, make sure to dry them off with a towel.
Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
Add the chickpeas and stir to coat.
Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
Let cool for 5 minutes before enjoying (they’ll get a little more crispy as they cool).
Chef's Notes
Substitutions
Instead of chickpeas use other white beans like Northern beans, cannellini beans, or Lima beans.
Substitute lemon for lime.
Add some spice
Sprinkle a little cayenne pepper or red pepper flakes on top before baking.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 7 days.
Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
If using canned chickpeas, make sure to dry them off with a towel.
Add the lime zest, lime juice, ground cumin, ground coriander and salt, if using, to a medium bowl and stir to combine.
Add the chickpeas and stir to coat.
Transfer the chickpeas to the parchment-lined baking sheet, spreading out evenly.
Bake for 40 minutes, tossing halfway through.
Let cool for 5 minutes before enjoying (they’ll get a little more crispy as they cool).
