Monday, December 30, 2013

Sriracha, Cilantro and Lime Roasted Chickpeas

**My daughter found this delicious recipe (on website) and we made it because she wanted a healthy snack! I love having kids that like to look up recipes and try new things!  We doubled this recipe and next time will triple it.  It is a good snack to take to a movie, on a trip, or just for a daily snack.  Enjoy!

Sriracha, Cilantro and Lime Roasted Chickpeas
1 can (15 ounces) chickpeas (garbanzo beans) (I use organic beans)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Sriracha sauce* (We used extra because we like spicy!)
1 teaspoon lime juice (1 lime)
1/2 teaspoon sea salt
1 tablespoon fresh cilantro, chopped (We love cilantro so we used half a bunch)
1 teaspoon grated lime zest (1 lime)
*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.
Preheat oven to 400 degrees. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt. Add chickpeas to the sauce and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat. Allow to cool and serve. Best eaten warm … and with a beer. (We had to cook them for about 50 minutes.  Then we turned the broiler on and finished them in the broiler to make them crunchy…about an extra 5-10 min.  Do not store in a sealed container or they get soft.  Cook them until they are crunchy)


  1. This look so good but I am on a low salt diet. I wonder how these would taste with no salt? Just found your Blog today and I am in love!

    1. Hi Donna...did you try them without salt? They'd probably be good but I'd add extra spice to it to make up for the lack of salt. Glad you like my blog! :)