Perfectly 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 of our other favorite recipes with roasted chickpeas like these Vegetarian Gyros or Hummus Wraps.
Mexican Chickpeas
We can’t get enough of these delicious roasted Mexican-spiced chickpeas! They’re deeply savory, crisp on the outside and chewy inside, and totally addicting! We’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 is loaded with 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 homemade 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 does take a few minutes to assemble and measure out the seasoning blend used in this recipe, it is so much better than anything you can find in a store. But I get it– those packets are easy and convenient! And that’s why I’ve started making my own packets. When I make this recipe, I’ll typically make 5 or 6 more batches of the seasoning. Since all the spices are out and I’m measuring anyways, it takes just a few extra minutes. Measure out the spices, put them in labeled individual snack-size bags, and store those packets with your 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.
Cooking the Mexican Chickpeas (Two Different Ways)
For these Mexican Chickpeas, we tested the process of roasting the chickpeas both in the oven and air fryer. While they turn out similarly, the air frier chickpeas make the prep on this recipe so fast. They roast quicker and you don’t have to wait for the oven to preheat. I’m sharing a quick rundown of both methods for cooking chickpeas. If you do have an air fryer, you’ve got to try chickpeas in it! (By the way, here’s the exact Air Fryer I use and love).
To make the chickpeas in the oven: Toss chickpeas, olive oil, and seasonings on a greased tray until well coated; spread the chickpeas out in an even layer on the tray. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. (We like them best at 20 minutes.) Roast until they’re crisp, but not hard.
To make the chickpeas in an air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Add all the chickpeas to the air fryer basket and cook for 10-13 minutes (We like them best at 11 minutes.) or until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying.
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
We LOVE 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
- Kidney Bean Bowls with a cilantro-cashew sauce
- Vegetarian Sushi Bowls with a Sriracha-mayo sauce
- Vegetable Masala with sweet peas
- Butter Chickpeas vegetarian version of popular butter chicken
- Vegetarian Tacos with black beans and sweet potatoes
Mexican Chickpeas
Equipment
- Small blender or food processor
- large sheet pan, 15 x 21-inch
Ingredients
Chickpeas
- 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
- Fine sea salt and pepper
Sauce
- 2 limes
- 1 clove garlic
- 1/2 cup lightly packed cilantro leaves and stems
- 1/2 tablespoon chopped jalapeño seeds and ribs removed
- 1/3 cup sour cream fat-free/lite works great
- 2 tablespoons olive oil
- 1/2 tablespoon honey
For serving
- 1-1/2 cups cooked quinoa or 1 (8-ounce) packet precooked quinoa, see note 4
- 1 large ripe Hass avocado
- Serving suggestions see note 5
Instructions
- Preheat 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.)
- Start with the sauce so it can have time to chill. Add all the sauce ingredients to a small blender or food processor. Add 1/2 teaspoon lime zest and 3 tablespoons lime juice. Season to taste with fine sea salt and pepper. (I add 1/4 teaspoon of each—use less if using table salt.) Blend until completely smooth. Taste and adjust as needed. Transfer to a mason jar and place in the fridge until ready to use.
- Add chickpeas to an extra-large sheet pan. (I use a 15x21-inch pan) Drizzle on oil, all the seasonings, salt, and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon 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 at the halfway mark. (I like them best at 20 minutes.) Roast until they’re crisp but not hard. Remove and set aside. (See note 3 for air frying directions.)
- While chickpeas are roasting, prepare quinoa according to package directions (see note 4.)
- 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 or air-fried 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. Garnish with fresh cilantro if desired.
- 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 finally avocado slices in the lettuce pieces. 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. Garnish with fresh cilantro if desired. Roll up and enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this along with my own Cilatro Lime Quinoa. Started the Quinoa in the rice cooker and then moved on to the sauce. The sauce makes this a 5 star! I served it as lettuce wraps. Ate mine taco/wrap style whereas my British mom of course used a knife and fork Absolutely fabulous. Sort of a mexican cuban fusion.
My wife doesn’t like quinoa. Just prejudges since it doesn’t matter how it’s seasoned. I thought I could sell her on the roasted chickpeas but she wasn’t impressed with that either. I think I’d have to do Wasabi roasted chickpeas to get a not bland rating. She also likes things really crusty so with some of the leftover chickpeas I put them back under the air fryer (Crisp Lid for Instant Pot) and kept roasting until they were crispy. At the crispy level she liked I could see leaving these out as an appetizer just like mixed nuts. They’d also be an excellent crouton replacement at this level of dry.
I did use the Crisp Lid to dry the chickpeas which I’d made a day ahead from dry in the Instant Pot. I’ll have to try the method of soaking but not cooking the chickpeas before roasting to make the crunchy nut substitute version.
Great instructions. Fantastic sauce!
Thank you so much for this review! So thrilled you enjoyed this and the sauce! Thanks again Bernie! 🙂
We just made the chickpeas for taco night and my family loved them! Thanks for the recipe!
Yay! So happy you guys enjoyed! Thanks Allison! 🙂
As your sister, I have to say these Mexican chickpeas are next level! They are seriously unbelievably flavorful and delicious! We can’t get enough of this meal! Thanks Chelsea!