Crunchy Chickpeas With Sesame, Cumin and Lime

By Colu Henry

Updated April 27, 2023

Crunchy Chickpeas With Sesame, Cumin and Lime
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(310)
Comments
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It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.

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Ingredients

Yield:About 1 cup
  • 1(15-ounce) can chickpeas, drained and patted very dry
  • 1½teaspoons sesame seeds
  • 2tablespoons olive oil
  • 1teaspoon cumin
  • 2teaspoons lime zest
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

216 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 269 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.

  2. Step 2

    While the chickpeas roast, toast the sesame seeds in a 10-inch skillet over medium heat, stirring often so they do not burn, about 2 to 3 minutes. Set aside and wipe out the skillet. Using the same pan, heat the olive oil over medium-low heat and add the cumin. Cook, stirring frequently, until fragrant, about 1 minute. Add the sesame seeds back to the skillet and stir together.

  3. Step 3

    Add the chickpeas directly to the skillet and toss together until everything is well coated. Remove from the heat, stir in lime zest and season well with salt. Serve warm. Store any leftovers in an airtight container for up to a week.

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Ratings

4 out of 5
310 user ratings
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Comments

Zach B

I assume "Cumin" are the whole cumin seeds, not ground, correct?

Judy

I see sesame seeds on the plate but no cumin seeds, so I’m assuming they’ve used ground cumin. On the other hand, how bad can it be if you use whichever you prefer?

Jean

I should have listened to others’ suggestions and roasted the garbanzos for at least another 25 minutes!

Cinnamon F

26 minutes using air roast on my air fryer, I like the idea of the turmeric mentioned in another comment. These are really tasty. I used half of the oil the recipe suggested.

ZJD

There’s a good idea here, but I found the ratios and timing to be way off. At 25 minutes in the oven my garbanzos were a far cry from crispy; I ended up leaving them in for a full 50. 2 tbsp of oil was also nowhere near enough to coat the chickpeas, ended up using double that, and I think the cumin and lime zest could also be doubled. As others have said a squeeze of lime juice also helps. So, yeah, nice flavor profile, but don’t follow the numbers in this recipe.

Elizabeth

Perfect use for an air fryer: I usually double the recipe and pop the beans in without drying. Air fry for 30 mins at 350, shaking the basket every five minutes or so. I find it less work than the oven method. This has become a favorite since I first made it - I love it in a salad. I always add the juice of the lime or lemon and often add garlic or onion powder. Everything bagel seasoning is lovely too.

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