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Lime Black Pepper Peanuts with Roasted Chickpeas

Crunchy oven-roasted chickpeas and peanuts with a bright lime, cumin and cracked black pepper coating and a whisper of chili heat.

Lime Black Pepper Peanuts with Roasted Chickpeas

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • ⅔ cup100 gDry-roasted peanuts, unsalted
  • 2¼ tsp10 gOlive oil
  • 2 tsp10 gLime juice
  • 1¼ tsp packed6 gBrown sugar
  • 1¼ tsp3 gBlack peppercoarsely ground
  • 1 tsp2 gGround cumin
  • ¼ tsp1 gChili powder
  • ¼ tsp1.5 gSalt

Steps

  1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Roll the chickpeas in a clean towel until very dry, discarding any loose skins.
  3. Toss the chickpeas with half of the olive oil on the sheet pan and roast for 20 minutes, shaking once.
  4. Meanwhile, in a large bowl, stir together the lime juice, brown sugar, black pepper, cumin, chili powder, salt and the remaining half of the olive oil to make the coating.
  5. Add the peanuts and the hot roasted chickpeas to the bowl of coating and toss until evenly glazed.
  6. Spread the chickpeas and peanuts back on the sheet pan and roast 10 to 12 minutes more, until the chickpeas are crisp and the glaze looks dry.
  7. Cool on the pan for 20 minutes; the mix crisps further as it cools. Store airtight and eat within 2 days for the best crunch.

Contains: Peanuts.

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

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