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Crispy Chili-Lime Chickpeas

Servings 1 bowl's worth
Author A Cookable Feast


  • 2 15-ounce cans chickpeas
  • 2 tbs. grapeseed oil or other high-smoke-point cooking oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. sea salt
  • Juice from half of a ripe lime


  1. Preheat oven to 400 degrees.
  2. Drain and rinse chickpeas well in a colander. Rub excess water off of them with a clean dish towel or a few sheets of paper towel. Pick out any loose skins that you spot (but don't make yourself crazy doing it. A few chickpea skins mixed in won't hurt anything).
  3. Add the chickpeas to a large bowl and mix with oil, garlic powder, chili powder, cayenne pepper, sea salt, and lime juice.
  4. Transfer to a metal baking pan and cook for 40 minutes, shaking or stirring the chickpeas at the 20-minute mark.
  5. Test chickpeas after the 40-minute mark; if not the desired doneness, keep cooking them in five-minute intervals until they are. Then enjoy as soon as they've cooled enough to transfer into a bowl. You can store leftovers in an airtight container; they will stay fresh for a day or two.