A 25¢ Snack {Chili-Lime Roasted Chickpeas}

Chickpeas are versatile, delicious and inexpensive. In addition to making hummus, a new favorite snack of mine is roasted chickpeas. Sweet or savory, you can flavor them either way. In this case, they’re savory with a little kick.

I started looking for recipes at theKitchn where they had a great post listing 15 recipes. However, the one recipe I was intent on trying had a broken link. So, I continued the search and saw that Julie from Willow Bird Baking had also been intent on making chili-lime chickpeas and went ahead and adapted a delicious recipe. The only modification I made was starting with dried chickpeas, which are cheaper, and contain less sodium and no BPA. To see how to start with dried chickpeas, click here.

Pre-heat the oven to 400°. Dry the chickpeas and place them on a lightly oiled aluminum foil lined baking sheet.

While your chickpeas are roasting, gather your ingredients. Every 15 minutes or so, take a spatula and stir them up, they’ll take about 50 minutes to get nice and crispy. When they’re done baking, allow them to cool for a few minutes and then add them to a bowl with all the other ingredients and stir until they’re coated.

Enjoy some right away and store the rest in an airtight container.

I used around half a bag of chickpeas, a lime, and the rest of the spices and oil were items I already had in my pantry. The cost was about $1.50 to make 3 cups, which breaks down to 25¢ per large serving (1/2 cup) and 13¢ per small serving (1/4 cup). Delicious, inexpensive and healthy. To see Julie’s original recipe, click here.