Perfectly spiced Mexican Chickpeas roasted to perfection and drizzled in the best creamy cilantro-lime sauce! Serve these chickpeas in bowls or in lettuce wraps.
PREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then thoroughly dry in a salad spinner or with paper/kitchen towels. (Wet chickpeas won't roast as nicely.)
SAUCE: Start with the sauce so it can have time to chill. Add all the sauce ingredients to a small blender jar or food processor. Season to taste with 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.
CHICKPEAS: 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 fine sea salt and 1/2 teaspoon pepper.) With your hands, toss everything until well coated (there are a lot of spices -- this is intended); spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, shaking the tray at the halfway mark. (We 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)
QUINOA: While the chickpeas are roasting, prepare the 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.
Notes
Note 1: This recipe as written makes 2 very large "power bowls" type meals -- great for hungry adults. This recipe also feeds my husband and me, plus our 2 little boys. (They eat pretty small portions!) If you'd like to stretch the chickpeas a little more, I'd recommend buying 2 packets of quinoa. This recipe scales up nicely.Note 2: Chili: Not to be confused with chilli powder which is very hot. We're using American chili powder (I use McCormick which is very mild).Note 3: Air fryer: To make the chickpeas in the air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Put the chickpeas in the air fryer basket in one even layer (if they're overlapping, they won't fry as nicely -- fry in batches if needed) and cook for 10-14 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.Note 4: Quinoa: Since we're already making chickpeas and a sauce, take a shortcut with the quinoa! Here's what we use -- it takes just 90 seconds in the microwave or a few minutes on the stovetop. Grab 2 packets if you'd like the chickpeas to stretch further. Alternatively, prepare quinoa -- here's a guide for how to cook quinoa.Nutrition information is for the chickpeas only. The sauce contains 86 calories per serving.