Cumin Lime Chickpeas Recipes
CRUNCHY CHICKPEAS WITH SESAME, CUMIN AND LIME
It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.
Provided by Colu Henry
Categories beans, appetizer
Time 45m
Yield About 1 cup
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.
- Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 269 milligrams, Sugar 4 grams
CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
CHILI AND LIME ROASTED CHICKPEAS
A delicious vegetarian treat, these chili- and lime-roasted chickpeas are perfectly seasoned for a tasty snack.
Provided by By Bree Hester
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Pat chickpeas dry with paper towel; place on cookie sheet. Drizzle with oil.
- Roast 35 to 40 minutes or until crispy.
- Pour chickpeas into medium bowl. Sprinkle with salt, chili powder, cumin and lime peel; toss to coat.
Nutrition Facts : ServingSize 1 Serving
CUMIN LIME CHICKPEAS
Something light and fresh; cheap, and easy to make. Courtesy of www.budgetbytes.blogspot.co.uk
Provided by jowilde
Time 15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
- Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
- Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince the clove of garlic and add it as well. Stir everything to combine. Taste and adjust salt to your liking.
- Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve. Refrigerate before serving for a stronger flavor.
CHILI-LIME AIR-FRIED CHICKPEAS
Looking for a lighter snack that's still a crowd pleaser? You've found it! These air-fried chickpeas will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Preheat air fryer to 400°. Spread chickpeas in a single layer on greased tray in air-fryer basket, removing any loose skins. Cook until very crunchy, 20-30 minutes, shaking basket every 5 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from air fryer; let cool 5 minutes. Drizzle with oil mixture; toss to coat. Cool completely.
Nutrition Facts : Calories 133 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 287mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
CHICKPEA SALAD WITH CUMIN AND LEMON
Make and share this Chickpea Salad With Cumin and Lemon recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 17m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut each pita bread in 8 slices. Put slices on a baking sheet and cook under the preheated grill 1 to 2 minutes or until crispy. In a large bowl, with a whisk, mix lemon juice, oil, cumin, salt and cayenne pepper. Add chickpeas, tomatoes, cucumber, bell pepper, green onions, nuts and mint. Stir.
- Put 2 lettuce leaves on each bowl (4 bowls) and distribute chickpea salad. Sprinkle with feta cheese. Serve with pita slices.
Nutrition Facts : Calories 467.6, Fat 21.4, SaturatedFat 4, Cholesterol 11.1, Sodium 1150.2, Carbohydrate 57.5, Fiber 10.1, Sugar 4.7, Protein 15.3
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- Empty both cans of chickpeas into a colander and rinse with cool water. Let the chickpeas drain as you prepare the rest of the salad.
- Remove the cilantro leaves from the stems and then roughly chop. Dice the red onion. Place both in a large bowl.
- Prepare the dressing by squeezing the juice from one lime into a bowl and adding the olive oil, cumin, cayenne pepper, and salt. Finely mince two cloves of garlic and add them as well. Stir everything to combine. Taste and adjust salt to your liking.
- Add the drained chickpeas and the dressing to the bowl with the cilantro and onion. Stir to combine and then serve! The flavor intensifies the longer it sits so, refrigerate before serving for a stronger flavor.
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