Chili-Lime Roasted Chickpeas

50 minutes


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


This zesty recipe for roasted chickpeas makes the perfect plant-based snack for the soft food stage after gastric sleeve or other bariatric surgery. These spicy chickpeas make for a crispy, savory vegan source of protein that will give you a crunchy sensory satisfaction without overtaxing your new stomach or pouch. Make these chili lime chickpeas your go to choice for an energizing nutrition boost between meals. The combination of tangy lime zest, aromatic cumin, and a touch of chili powder adds incredible flavor to these spicy chickpeas without being uncomfortably hot or irritating post bariatric surgery. Prepare a batch of these roasted chickpeas in chili when you have some downtime, so you can have ready-to-eat, grab-and-go portions for snacking anytime. Their balance of protein, fiber, and bold flavor will tame hunger and give you an extra dose of staying power without compromising your weight loss goals. Keep bags of these crunchy chickpeas in chili stashed in your purse, car, or office drawer for a highly portable nutrient boost. 

The convenience and great taste of this recipe for roasted chickpeas makes it effortless to get in extra nutrition during your busy day. So toss back a handful of zesty chili lime chickpeas when you need a satisfying crunch. These spicy chickpeas provide a quick protein fix that delights your tastebuds and nourishes your body after bariatric surgery. Find out how to make roasted chickpeas by following the recipe provided below.

Main Benefits

  • Plant-based protein - Chickpeas offer a vegetarian protein source. 
  • Satisfying crunch - Firm yet tender texture provides sensory satisfaction. 
  • Anti-inflammatory - Spices like turmeric have anti-inflammatory properties.


  • Step 1

    Preheat oven to 180°. 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.

  • Step 2

    Meanwhile, whisk 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.

  • Step 3

    Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.

  • Step 4

    Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely.

  • Step 5

    Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn.

  • Step 6

    Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.