In a snacky mood? These are so simple to make and they taste better than those greasy potato chips. The spice flavoring would also be wonderful on popcorn.

Source: http://willowbirdbaking.com/2010/09/02/snack-attac

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Name: Chili-Lime Roasted Chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Vegan
Ingredients: 1 can chickpeas drained, rinsed, and blotted dry; 3 teaspoons Chili pepper powder; 2 tablespoons Olive oil; 1 teaspoon Sea Salt; 1 tablespoon Lemon zest; 1 teaspoon Cumin Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

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INGREDIENTS

1 can chickpeas ; drained, rinsed, and blotted dry
3 teaspoons Chili pepper ; powder
2 tablespoons Olive oil
1 teaspoon Sea Salt
1 tablespoon Lemon zest
1 teaspoon Cumin ; Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

Servings

INSTRUCTIONS

reheat oven to 200 degrees C.

Line a baking sheet with aluminum foil and spray it with cooking spray.

Spread chickpeas out in a single layer over the foil.

Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.

Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix.

When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture.

Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.

NOTES

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Chili-Lime Roasted Chickpeas

1 can chickpeas drained, rinsed, and blotted dry
3 teaspoons Chili pepper powder
2 tablespoons Olive oil 
1 teaspoon Sea Salt 
1 tablespoon Lemon zest 
1 teaspoon Cumin Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

reheat oven to 200 degrees C.
Line a baking sheet with aluminum foil and spray it with cooking spray.
Spread chickpeas out in a single layer over the foil.
Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.
Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix.
When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture.
Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.

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Nutrition

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Serving Size: 1 Serving (448g)
Recipe Makes: 1 Servings

Calories: 574
Calories from Fat: 107 (19%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 3018.3mg		104 %
Potassium 775.3mg		20 %
Total Carbohydrate 98g		29 %
	Dietary Fiber 19.5g	78 %
	Sugars, other 78.5g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 574

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