Chili-Lime Crispy Chickpeas
Ingredients
-
1 can canned chickpeas
-
2 tablespoons extra-virgin olive oil
-
1½ tablespoons chili-lime seasoning
-
½ teaspoon ground cumin
-
½ teaspoon salt
-
¼ teaspoon black pepper
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Add the chickpeas to the June Pan
Add the rinsed and dried chickpeas and oil to the June Pan. Toss to combine.
1 can canned chickpeas
2 tablespoons extra-virgin olive oil
June Pan
measuring spoons
spatula
Cook the chickpeas
Transfer the June Pan to the oven and roast the chickpeas 40 minutes, until golden brown and crisp. June will notify you when the chickpeas are ready.
June Oven
Toss the chickpeas
Carefully remove the pan from the June Oven. Immediately sprinkle the chickpeas with the Tajin, cumin, salt and pepper, and toss until fully coated in the spices.
cooling rack
silicone oven mitts
1½ tablespoons chili-lime seasoning
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Serve
Serve the chickpeas warm or at room temperature.