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Snack recipe · from the recipe book

Cumin Lime Almond and Chickpea Crunch

Smoky cumin and coriander coat crisp roasted chickpeas and toasty almonds, brightened with a lime-chili finish and a little brown sugar.

Cumin Lime Almond and Chickpea Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ⅔ cup whole100 gAlmonds
  • 2¾ tsp12 gOlive oil
  • 2 tsp4 gGround cumin
  • ½ tsp1 gGround coriander
  • ¼ tsp1 gChili powder
  • 1¼ tsp packed6 gBrown sugar
  • ¼ tsp2 gSalt
  • 2 tsp10 gLime juice

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the cumin, coriander, chili powder, brown sugar and salt to make the spice mix.
  3. Toss the chickpeas with half of the olive oil on the sheet pan, spread in one layer and roast 20 minutes, shaking the pan once.
  4. Meanwhile, toss the almonds in a bowl with the remaining half of the olive oil, the lime juice and the spice mix until coated.
  5. Add the almonds to the sheet pan with the chickpeas, scraping in any spice left in the bowl, and stir together.
  6. Roast 10 to 12 minutes more, stirring once, until the almonds are fragrant and the chickpeas are crisp.
  7. Cool on the pan for 15 minutes; the mix crisps further as it cools. Store airtight once fully cool.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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