Tangy, savory, and spicy, these crispy Thai Lime and Chili Roasted Chickpeas pack a punch of spicy and savory Thai flavors. Baked in the oven, they are a protein-packed healthier way to satisfy your salty snack craving.
Ever since I tried Trader Joe’s Thai Lime and Chili Cashews, I have loved the flavors of tangy lime, spicy chili, aromatic lemongrass, and Funky Umami (new band name!) in a snack food.
But here’s my problem: the nearest Trader Joe’s is over 100 miles away.
So I set forth into the kitchen on this long holiday weekend to try to replicate those flavors, or at least come close. And here’s the point in the post where you might expect a fun story about how I came up with the recipe, or a bit of backstory about a particular ingredient.
But I’m not going to do that.
Because you need this recipe… RIGHT. NOW.
So let’s get to it: these flavors are soooo good. And if you haven’t had roasted chickpeas, you’re missing out on a super-tasty, high-protein snack. I barely had enough of these left to photograph, because everyone munched on them right out of the oven.
Make sure you let them cool completely before storing them in a sealed container, because you don’t want any steam to reduce their crispness.
So here they are: Thai Lime and Chili Roasted Chickpeas. Also known as: your newest snacking addiction. Enjoy!
Thai Lime and Chili Roasted Chickpeas
Tangy, savory, and spicy, these crispy roasted chickpeas with Thai flavors are a healthier way to satisfy your craving for a salty snack.
- 1 can (29 oz) chickpeas
- 2 tbsp canola or olive oil
- 1/4 tsp fish sauce (or soy sauce for vegan option)
- 3/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/8 tsp ground ginger
- 1/2 tbsp lemongrass finely minced
- 4 Kaffir lime leaves finely minced
- zest of one lime
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
Drain and rinse chickpeas. Spread out on a clean kitchen towel or a baking sheet lined with paper towels and pat to dry thoroughly. Set aside.
In a medium bowl, combine remaining ingredients. Add chickpeas to the bowl and toss with oil mixture until well-coated.
Pour chickpeas onto parchment-lined baking sheet. Be sure to scrape the bowl - don't leave that flavor behind!
Roast for 45-50 minutes, shaking pan every 15 minutes, until golden brown and crisp.
Allow to cool completely before storing in an airtight container. (If they last that long!)