Chili Roasted Chickpeas
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5 from 20 votes

Chili Roasted Chickpeas from Dried Beans

If you like your roasted chickpeas on the harder side, use this recipe that starts with uncooked chickpeas.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Snack
Cuisine: Oil-Free, Vegan
Servings: 6
Calories: 125kcal
Author: Susan Voisin


  • 1 cup dried chickpeas
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon lime juice


  • Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
  • Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
  • Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.


Serving: 1serving | Calories: 125kcal | Carbohydrates: 21g | Protein: 7g | Fat: 2g | Sodium: 549mg | Fiber: 7g