Food & dining

Celebration Snacks

Recipe for chili-lime chickpeas

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Sour salt, also known as citric acid, is commonly used for canning. Here it gives a tart kick to canned chickpeas without compromising their crunch. Many supermarkets carry sour salt in the ethnic or kosher food aisles. The trick to crispy chickpeas is to roast them in a moderate oven long enough to dry the centers completely.

2  cans (15 ounces each) chickpeas, drained, rinsed, and patted dry 

3  tablespoons olive oil 


1  tablespoon salt 

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

 Grated rind of 2 limes 

1  teaspoon chili powder 

1  teaspoon paprika 

1  teaspoon sour salt 


1/2  teaspoons cayenne pepper 

1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

2. In a bowl, toss chickpeas with 2 tablespoons of the olive oil and salt. Transfer to the baking sheet. Roast them for 1 hour, stirring occasionally, or until chickpeas are fully dried and hollow sounding.

3. While the chickpeas are hot, transfer to a bowl. Toss with 1 tablespoon olive oil, lime rind, chili powder, paprika, sour salt, and cayenne pepper.

4. Return to the baking sheet to cool to room temperature. Karoline Boehm Goodnick