Roasted chickpeas were one of the very first recipes I blogged about back in 2009. I have been eating roasted chickpeas for years now and I never get sick of them.
They are perfect for carb cravings, as a substitute for croutons in a salad, give a fantastic texture to soups and are for me, the perfect snack option.
My love for roasted chickpeas runs deep as you can tell. I am constantly playing with different roasted chickpea flavors some of which you can see below.
This recipe is using two of my other obsessions – sriracha and the fantastic fragrance of lime. This recipe is fool-proof and you can use it in any way you choose.
For more healthy chickpea recipes check out the list below:
- Crunchy Chickpea Pineapple Salad with Roasted Cauliflower
- Vegan Chickpea “Tuna Salad” Sandwich
- Chocolate Covered Roasted Chickpeas
- Sweet Peach and Spicy Chickpea Salad
- Sweet with Heat Roasted Chickpeas
- Candied Roasted Chickpeas (plus 8 more chickpea recipes)
This recipe is vegan, gluten free, grain free, high fiber, a wonderful source of protein, spicy, crunchy, buttery and delicious.
Ingredients:
- 1 1/2 Tbsp Melted Coconut Oil (or Olive Oil)
- 1 1/2 Cups Pre-Cooked Drained and Rinsed Chickpeas (Canned is perfectly fine)
- 2-3 Tbsp Sriracha Sauce
- 1-2 Tbsp Fresh Squeezed Lime Juice
- Dash of Salt (Optional)
- Lime Zest (Optional)
Directions:
- Pre-heat oven to 425F.
- In a bowl mix all ingredients together (aside from lime zest) and coat chickpeas evenly.
- Using a baking stone, not stick baking sheet or parchment covered baking sheet evenly spread out your chickpeas in a single layer.
- Bake for 45 minutes (or until chickpeas golden and crispy) stirring once half way through.
- Remove from oven and serve on their own, on top of a salad or in soup.
DAMY Members - See your portion sizes for chickpeas in your program. You can use chickpeas for a snack option, lunch and dinner (remember - not all in the same day).
