Mexican Chickpeas for the Table

evenly spiced Mexican Chickpeas are roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve ’em up in bowls or in lettuce wraps.

Try some other favorite recipes with roasted chickpeas like Vegetarian Gyros or Hummus Wraps.

Mexican Chickpeas

I can’t get enough of these satisfying roasted Mexican-spiced chickpeas! They’re deeply savory, crisp on the outside and chewy inside, and totally addicting! I’ve made them so much recently that we have two different ways we like serving them—in a bowl with quinoa or in lettuce wraps!

While it may seem like a dish without meat might not be as filling, chickpeas and quinoa are actually both amazing sources of plant-based protein, making them very satiating. Paired together with the good-for-you fats in an avocado, this is a very well-rounded meal with good amounts of protein, carbs, and good fats.

Recipe Shortcuts/Make Ahead

These Mexican Chickpeas are a meal aimed at being simple with a quick prep time. We’ve got a few shortcuts to ensure a fast prep and quick assembly.

• Pre-cooked quinoa. If you buy a packet (or two, if you’d like to stretch this to feed more people) of the pre-cooked quinoa, you’ll be amazed how quickly this comes together and how satiating it is. Quinoa has lots of protein, making it a very filling addition to these bowls. Here’s what we use—it takes just 90 seconds in the microwave (or a few minutes on the stovetop).
• Sauce make-ahead. Not really a shortcut, per se, but the sauce does great being made ahead of time. With a sauce already made, dinner comes together that much quicker! Plus, the sauce gets even tastier as it chills, and flavors meld in the fridge.
• Taco seasoning. I’m partial to the from-scratch seasoning blend on these Mexican Chickpeas, but in a pinch, a packet of taco seasoning will do the job. Or, even better, make your own seasoning packets ahead of time—more on this below.
• Seasoning blend make-ahead. While it takes a few minutes to measure out the seasoning blend, it is so much better than anything you can find in a store. But I get it—those packets are straightforward! And that’s why I’ve started making my own packets. Since the spices are already out, I usually make 5–6 extra batches, store them in labeled snack-size bags, and keep them with my spices. Next time you’re craving Mexican Chickpeas—or any other Mexican-themed dish—they’ll be ready to go. Use the seasoning packets in these Turkey Tacos, Taco-Stuffed Sweet Potatoes, or these Loaded Taco Fries.

Mexican Chickpeas: Two Ways

I tested these Mexican Chickpeas in both the oven and air fryer. Both work, but the air fryer is faster and gives crispier results. If you have one, try it. (This is the Air Fryer I use)

1. Oven: Toss chickpeas with oil and seasonings on a greased tray. Spread out and roast at 400°F for 18 to 22 minutes, shaking halfway. I usually pull them at 20 minutes when they’re crisp but not hard.
2. Air Fryer: Set to 390°F. Toss chickpeas with oil and seasonings, then add to the basket. Cook for 10 to 13 minutes, shaking halfway. I like them best at 11 minutes.

Mexican Chickpeas Tips

• Thoroughly dry the chickpeas before adding to the air fryer or oven roasting. Spices won’t adhere well to wet chickpeas, and they’ll end up steaming more than roasting/frying with excess liquid.
• Use an extra-large sheet pan. The bigger the sheet pan, the more the chickpeas can space out, and the better they’ll roast. We use and recommend a 15×21-inch tray—see “quick tip” below!
• Add chickpeas in one even layer. If the chickpeas are overlapping or crowded in the air fryer basket (or sheet pan in the oven), they won’t get that nice browning and crisp exterior. Browning = flavor!
• Enjoy! Roasted chickpeas are best eaten right after they’ve roasted. They tend to get soft and change texture the longer they sit out.
• The cilantro-lime sauce that tops the Mexican Chickpeas relies on a fair amount of lime juice and zest. If you cook with citrus a lot, having a good citrus juicer and microplane becomes invaluable!

Quick Tip

It is satisfying to this 15×21 inch sheet pan—it gives the chickpeas so much room to get nice and evenly roasted. Also, note that cook time changes quite a bit (it’s much longer) when the chickpeas are overlapping or don’t have enough space. They also roast unevenly—some become overly crispy while others never develop the crisp exterior.

Quick Tip

These Mexican Chickpeas are mild—especially when topped with the cooling cilantro-lime sauce! To add more spice, add 1/4 teaspoon cayenne pepper to the seasoning blend or add some thinly sliced jalapeños to top the bowls.

More Vegetarian Recipes:

Dinner

Kidney Bean Bowls (With Sweet Potatoes!)

Dinner

Vegetarian Sushi Bowls

Dinner

Vegetable Masala

Vegetarian

Butter Chickpeas

Ingredients

• 2 (15.5-ounce) cans chickpeas (also called garbanzo beans; drained, rinsed, and dried)
• 3 tablespoons olive oil
• 1 tablespoon ground chili powder (see note 2)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper
• 2 limes
• 1 clove garlic
• 1/2 cup loosely packed fresh cilantro (leaves and stems)
• 1/2 tablespoon coarsely chopped jalapeño (seeds and ribs removed)
• 1/3 cup sour cream (fat-free/lite works great)
• 2 tablespoons olive oil
• 1/2 tablespoon honey
• 1-1/2 cups cooked quinoa (or 1 (8-ounce) packet precooked quinoa, see note 4)
• 1 large ripe avocado
• Serving suggestions (see note 5)

Method

1. Heat oven to 400°F (200°C). Drain, rinse, and thoroughly dry chickpeas in a salad spinner or with paper/kitchen towels. (Wet chickpeas won’t roast as nicely.)
2. Start with the sauce so it has time to chill. Add all the sauce ingredients to a small blender or food processor. Add 1/2 tsp lime zest and 3 tbsp lime juice. Season to taste with fine sea salt and pepper. (I add 1/4 tsp of each—use less if using table salt.) Blend until completely smooth. check the seasoning and adjust as needed. move to a mason jar and place in the fridge until ready to use.
3. Add chickpeas to an extra-large sheet pan. (I use a 15×21-inch pan.) Drizzle on oil, all the seasonings, salt, and pepper to taste. (I add 1 tsp salt and 1/2 tsp pepper.) With your hands, toss everything until well coated (there are a lot of spices—this is intended); spread chickpeas out in an even layer (not overlapping) on the tray. Roast for 18–22 minutes, shaking the tray halfway. (I like them best at 20 minutes.) Roast until they’re crisp but not hard. Remove and keep nearby. (See note 3 for air frying directions.)
4. While chickpeas are roasting, prepare quinoa according to package directions (see note 4).
5. Serving Option #1: Chickpea Quinoa Bowl : Divide quinoa evenly among 2–4 bowls (2 bowls for large portions; 4 for smaller). Top each bowl with even amounts of the cooked chickpeas. Thinly slice or chop an avocado and add equal amounts to each bowl. Drizzle bowls generously (or to taste) with the sauce. (You may not use all the sauce; keep leftovers in the fridge for up to a week.) Serve with lime wedges on the side and add a squeeze of lime before eating. finish with fresh cilantro if desired.
6. Serving Option #2: Chickpea Quinoa Lettuce Wraps : Wash and completely dry lettuce—if it’s wet, these won’t be nearly as tasty! Set out dried lettuce leaves and spoon even amounts of quinoa, then chickpeas, and avocado slices in the lettuce. Drizzle lettuce wraps generously (or to taste) with the sauce. Serve with lime wedges on the side and add a squeeze of lime before eating. finish with fresh cilantro if desired. Roll up and enjoy immediately.