Chickpeas are a staple around here. Whether we fry them with a little oil on the stovetop or roast them in the oven, we love turning them into crispy little snacks or a tasty side dish.
This is my latest flavoring that we all loved. Coconut oil is perfect for roasting because it withstands high temperatures better than most oils, not to mention all of the health benefits. I should do a post on those alone because there’s a long list! I’ve found that coconut oil gets the chickpeas crispier than other oils, too, which is a bonus.
Add some fresh lime juice and salt and you have a winning combination. These tasty little bites are super addicting. My favorite part is that everyone loves them, even Meghan. My second favorite part is that they are easy-peasy. My third favorite part is they are a healthy, real-food snack.
Okay, I’ll stop. I hope I’ve convinced you to give these a try.
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Coconut-lime roasted chickpeas
- Total Time: 40 minutes
- Yield: 10 servings 1x
Description
A flavorful and healthy snack
Ingredients
- 1 15-ounce can chickpeas, drained, rinsed, and dried well
- 1 tablespoon coconut oil, melted
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, mix together the melted coconut oil, lime juice, and salt. Add the chickpeas and toss to coat. Place the chickpeas on a baking sheet. Cook in the preheated oven for 25-35 minutes, until chickpeas are golden and crisp. Stir the chickpeas several times during the cooking time to ensure even roasting. Watch carefully so as not to burn as oven temperatures can vary. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3.9g
- Sodium: 236mg
- Fat: 3.8g
- Carbohydrates: 24.1g
- Protein: 7.2g
If you haven’t entered to win a case of Ball jars yet, head on over to this post and leave a comment. You have until Monday when I’ll randomly choose a winner. Have a great weekend!
best. snack. ever. just made a double batch because we eat them so fast. thank you so much for all your fabulous recipes.
You’re welcome! 🙂
Hi Maryea: Do you use refined or unrefined coconut oil in recipes such as this one? The coconut oil I have and use regularly is refined (and says to use at a maximum of 365 degrees). Thank you!
I use refined for recipes like this (high heat). It is my understanding that unrefined coconut oil can withstand heat up to 350 degrees and refined up to 450 degrees. I’m not sure why your bottle of refined says 365 degrees–maybe I need to dig dipper into this one.
These are delicious. I’ve made them twice. How do you keep the chickpeas from popping up in the oven? I haven’t figured that out yet. Thanks.
What do you mean by popping up?
Exploding in the oven.
Oh! I don’t think I’ve had that happen. Maybe your oven runs a little hot and you need to use a slightly lower temp. I’m not sure, though. Sorry!
I made these last night and they’re almost gone! 😀 When I first mixed the coconut and lime juice I almost fell over- the smell was AMAZING! I thought, Piña Colada beans? Haha. They don’t necessarily taste like coconut and lime when they are done but wow are they good!!
I love your recipes like this. You’ve succeeded in creating another household staple for me to make! How do you not have a book deal yet!? 😉
Aw you are too sweet. 🙂
these look perfect – great flavor combos!
read your comment about partial feeds and clicking over – I totally agree 🙂
I hope she didn’t take the comment the wrong way. Sometimes I really just don’t have time to click over to read posts, and other times I want to read the post before deciding if I’m going to click over to comment. My time is valuable and I can’t waste it!
highly doubt it and im the same – i have started deleting those folks from my reader, too…we’re all too busy! Especially us mamas! 🙂
I haven’t done roasted chickpeas in way too long! These look great, coconut and lime sounds so good 🙂
I’m yet to find a chickpea recipe I don’t like! This is no exception – this fiber-licious dish looks great and I bet its bursting with flavor! Love it!!
My kids will eat plain chickpeas – the only bean they’ll eat plain. I’m loving the looks of this recipe and have all the ingredients on hand. Guess what I’m having for lunch/dinner/snack (or something) today?
Yum! These look and sound delicious. Can’t go wrong with coconut-lime flavour!
I love chickpeas! Yummy!
Yu-u-um! Have you tried the smashed chickpea and avocado salad from over at Two Peas and their Pod? Totally up your alley. Just made it the other night and so good!
I haven’t tried it, but you’re right, it sounds like something I would love!
Well, Maryea– you had me at coconut + lime + chickpeas 🙂 ….I *love* all three of those things- we’re talking true love. I’m excited to give these a try (hopefully tonight!)
+Hooray for Meghan liking them too! Score for you!
They sound delicious! I love the bright colors, too.