Best 4 Crunchy Chili Chickpeas Recipe By Tasty Recipes

**Crunchy Chili Chickpeas: A Delightful Symphony of Flavors and Textures**

Embark on a culinary journey with our Crunchy Chili Chickpeas recipe, a tantalizing fusion of flavors and textures that will leave your taste buds dancing. These delectable chickpeas, meticulously coated in a zesty blend of spices and herbs, are roasted to perfection, resulting in a crispy outer shell that yields to a soft and flavorful interior. With each bite, you'll experience a symphony of sensations – the satisfying crunch, the warmth of chili, the tanginess of lime, and the aromatic embrace of cilantro. This versatile dish can be enjoyed as a standalone snack, tossed into salads for an added crunch, or served atop tacos and bowls for a protein-packed punch. Moreover, this recipe provides alternatives for those seeking a vegan or gluten-free option, ensuring inclusivity for all dietary preferences. Get ready to elevate your culinary repertoire with this delightful and versatile treat.

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CHILI LIME CRISPY CHICKPEAS RECIPE BY TASTY

Chili Lime Crispy Chickpeas Recipe by Tasty image

Here's what you need: chickpeas, olive oil, chili powder, salt, black pepper, lime, lime

Provided by Kahnita Wilkerson

Categories Snacks

Yield 4 servings

Number Of Ingredients 7

Ingredients

15.5 oz chickpeas, 1 can, drained and rinsed
2 teaspoons olive oil
1 teaspoon chili powder
¾ teaspoon salt
¼ teaspoon black pepper
1 lime, zested
1 lime, juiced

Steps:

Preheat oven to 350˚F (180˚C).
In a bowl, toss the chickpeas with olive oil, chili powder, salt, pepper, lime zest, and lime juice.
Transfer chickpeas to a parchment paper-lined baking sheet and bake for 35 minutes, until crispy.
Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 34 grams, Fat 5 grams, Fiber 10 grams, Protein 10 grams, Sugar 5 grams

CHILE-CRISP CHICKPEA RICE BOWLS

Chile-Crisp Chickpea Rice Bowls image

These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.

Provided by Ali Slagle

Categories dinner, easy, lunch, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
Kosher salt (such as Diamond Crystal)
1/4 cup store-bought or homemade chile crisp, plus more for serving
Neutral oil (such as grapeseed), as needed
3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans)
Granulated sugar, to taste
1 pint (8 to 10 ounces) cherry or other small tomatoes, halved
4 celery stalks, coarsely chopped, plus any leaves
1/4 cup coarsely chopped cilantro leaves and stems
2 tablespoons soy sauce

Steps:

In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

CHILI-LIME ROASTED CHICKPEAS

Chili-Lime Roasted Chickpeas image

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

Ingredients

2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry
2 tablespoons extra virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon grated lime zest
1 tablespoon lime juice
3/4 teaspoon sea salt

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

CRUNCHY CHICKPEAS

Crunchy Chickpeas image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.

Tips:

Use canned chickpeas for convenience: Canned chickpeas are a great option for this recipe as they are already cooked and ready to use, saving you time and effort. If you prefer to use dried chickpeas, soak them overnight and then cook them according to the package instructions before proceeding with the recipe.
Make sure to rinse and drain the chickpeas well: This will help to remove any excess starch and ensure that the chickpeas are crispy.
Use a large skillet or baking sheet to cook the chickpeas: This will allow them to spread out evenly and cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the chickpeas will not cook evenly and will become mushy.
Cook the chickpeas until they are crispy: This will take about 15-20 minutes, depending on the size of the chickpeas and the temperature of your pan.
Season the chickpeas with your favorite spices: This recipe uses a combination of chili powder, cumin, paprika, salt, and pepper, but you can adjust the spices to your liking.
Serve the chickpeas immediately: These chickpeas are best enjoyed fresh out of the oven, while they are still crispy.

Conclusion:

This crunchy chili chickpeas recipe is a delicious and easy snack or side dish that is perfect for any occasion. The chickpeas are crispy and flavorful, and the chili seasoning gives them a nice kick. These chickpeas are also a good source of protein, fiber, and iron. So next time you are looking for a healthy and tasty snack, give this recipe a try. You won't be disappointed!