Chili-Lime Roasted Chickpeas

Chickpeas roasted until they rattle, tossed in chili powder, lime zest, and salt for a crunchy Mexican-style snack jar. Carb-led with modest plant protein and lots of fibre, it suits maintenance-day snacking better than a strict low-carb window.

Ingredients

• 1 cup cooked chickpeas, patted dry
• 1 tsp olive oil
• 1 tsp chili powder
• 1 lime, zested
• 1/4 tsp garlic powder
• Salt to taste

Instructions

1. Dry the chickpeas thoroughly — damp chickpeas never crisp.
2. Toss with olive oil and roast at 200°C for 30-35 minutes, shaking twice.
3. Toss the hot chickpeas with chili powder, lime zest, garlic powder, and salt.
4. Cool completely to finish crisping before storing.