I have a recipe for you today that will satisfy those salty cravings while also being good for you, Turmeric Lime Roasted Chickpeas.
So put away that bag of potato chips. Ha, caught ya, didn’t I?
Although I have a sweet tooth, okay, LOTS of sweet teeth! I sometimes crave salty foods too and these Turmeric Lime Roasted Chickpeas will satisfy those salty cravings.
They will become your new
obsession addiction favorite snack.
And that’s okay because these little chickpeas are good for you. They’re full of protein and fiber (15 grams protein and 13 grams fiber per cup), easy to make, baked and not fried, no preservatives, no artificial coloring, and have this delicious salty, tangy flavor.
The tanginess comes from the lime juice. And boy, what a tang it brings!
You are going to love them! Plus, they’re sprinkled with Turmeric, nature’s anti-inflammatory and antioxidant.
They taste great just by themselves or you can add them to salads instead of croutons, Buddha Bowls, or add them to your quinoa or rice for a little extra crunch.
Now I used Black Hawaiian sea salt (sometimes referred to as Black Lava sea salt) which is something new to me. I came across it at my local grocery store while searching for kala namek, a black Indian salt used in many vegan dishes, that I never did find.
Black Hawaiian sea salt is used as a finishing salt, which is why I add it after baking the chickpeas. It has a crunchy texture while adding a beautiful black color to dishes. They say you might notice a nutty flavor if you have a sensitive palate. I haven’t quite noticed a nutty flavor yet, but you might.
If you want to read more about Black Hawaiian sea salt, check out The Spice House page. Or you can always google Black Hawaiian sea salt, but I found The Spice House details most interesting.
If you notice, I didn’t specify an amount for the salt on the chickpeas because some people’s palates are more sensitive than others and a little salt to me might be too much or not enough to others. So, salt away to your own taste.
And whichever way to choose to enjoy these Turmeric Lime Roasted Chickpeas, you’re going to love their natural salty, tangy flavor.
As always, if you do make these delicious Turmeric Lime Roasted Chickpeas, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
A healthy salty and tangy treat to snack on that is also delicious! These chickpeas get roasted with lime juice and turmeric. A final dusting of Black Hawaiian sea salt will bring out the natural flavors. Eat them by the handful or toss them with your salad. Vegan, paleo, gluten-free.
- 2 - 15 ounce cans chickpeas
- 2 Tablespoons olive oil
- Juice from 2 Limes
- 1 teaspoon Turmeric
- Dash of Black Hawaiian Sea Salt to taste
- Preheat oven to 375F degrees.
- Drain both cans of chickpeas, rinse, and let drain. Lay a small dish towel out on a flat, dry surface. Pour drained chickpeas onto towel, spread evenly on towel, and pat dry with another small dish towel or paper towels.
- Prepare sheet pan by greasing with 1 Tablespoon olive oil. Use a clean paper towel to spread oil evenly onto sheet pan.
- Lift towel up by edges and slowly pour chickpeas onto prepared sheet pan. Spreading chickpeas evenly on pan.
- Mix Turmeric with lime juice and pour over chickpeas.
- Drizzle remaining olive oil over the chickpeas. Mix together with a spatula to coat all the chickpeas.
- Place into preheated oven and bake for 30 to 35 minutes, removing pan every 10 minutes to stir chickpeas so they do not get burnt. A couple chickpeas in the corners might get a little more browned than the rest, that's ok. Just spread them around the pan, rotating placement of chickpeas.
- Remove from oven and sprinkle Black Hawaiian sea salt over chickpeas to desired taste.
- Let cool before eating so you don't burn your mouth.
- Use in Buddha Bowls, as salad topping, or by the handful to snack on.
- Store in an airtight container in your refrigerator for up to 1 week.
- I used a large cookie sheet, 17.5" x 11" but you can also use a 15" x 10" cookie sheet. You want it large enough so the chickpeas are single layered, not all bunched up.
- Heat in the microwave for 20 to 30 seconds before eating after storing in the refrigerator. I like to do this because I prefer them warm over cold.
Disclaimer ~ I have no affiliation with The Spice House. I only recommend the reading details about Black Hawaiian sea salt.
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