Mexican cuisine is celebrated for its vibrant flavors and hearty ingredients, and this recipe for Mexican Chickpeas brings a delightful twist to the table. Perfect as a side dish, a protein-packed salad topping, or a filling for tacos, these chickpeas are seasoned to perfection and paired with fresh ingredients that elevate their taste. Let’s dive into the world of this easy-to-make dish that’s sure to impress your family and friends!
Why This Recipe Works
This recipe for Mexican Chickpeas is not only quick and easy, but it also packs a nutritional punch. Chickpeas are an excellent source of protein and fiber, making them a fantastic addition to any meal. The combination of spices adds depth and warmth, while the fresh ingredients bring brightness and freshness. Plus, it’s versatile enough to cater to various dietary needs, making it ideal for gatherings or meal prep.
Ingredient List
To create these delicious Mexican Chickpeas, gather the following 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 to taste
- 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
Prep & Cook Tools
To make your cooking experience smooth and enjoyable, gather these tools:
- Large mixing bowl – For tossing the chickpeas and spices.
- Baking sheet – To roast the chickpeas.
- Skillet – For preparing the dressing and sautéing.
- Cutting board and knife – For chopping fresh ingredients.
- Measuring cups and spoons – To ensure accuracy in your ingredients.
Mexican Chickpeas, Made Easy
Ready to whip up your Mexican Chickpeas? Follow these simple steps:
Step 1: Prepare the Chickpeas
Start by preheating your oven to 400°F (200°C). In a mixing bowl, combine the drained, rinsed, and dried chickpeas with 3 tablespoons of olive oil. Add the ground chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, and pepper. Toss everything together until the chickpeas are well-coated with the oil and spices.
Step 2: Roast the Chickpeas
Spread the seasoned chickpeas evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, shaking the pan halfway through for even cooking.
Step 3: Prepare the Dressing
While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the sour cream, 2 tablespoons of olive oil, honey, minced garlic clove, chopped jalapeño, and the juice of one lime. Adjust the seasoning with salt and pepper to taste.
Step 4: Assemble the Dish
Once the chickpeas are done roasting, remove them from the oven and let them cool slightly. In a large bowl, combine the cooked quinoa, roasted chickpeas, and chopped cilantro. Squeeze the juice of the remaining lime over the mixture and toss gently to combine.
Step 5: Serve and Enjoy!
To serve, spoon the chickpea and quinoa mixture onto plates, drizzle with the prepared dressing, and top with sliced avocado. Enjoy your vibrant and flavorful Mexican Chickpeas!
Make It Diet-Friendly
This recipe can easily be adapted to suit various dietary preferences:
- Vegan: Substitute the sour cream with a plant-based alternative, like cashew cream or coconut yogurt.
- Gluten-free: This recipe is naturally gluten-free, so enjoy without worry!
- Low-carb: Skip the quinoa and serve the chickpeas over a bed of leafy greens for a low-carb meal.
- Spicy: Increase the amount of jalapeño or add a pinch of cayenne pepper for extra heat.
Easy-to-Miss Gotchas
When making Mexican Chickpeas, keep these tips in mind to avoid mishaps:
- Ensure the chickpeas are completely dried after rinsing. This helps them roast better and become crispy.
- Don’t skip the shaking of the baking sheet halfway through roasting; this promotes even cooking.
- Adjust the spices based on your heat preference; some chili powders are spicier than others.
- Let the chickpeas cool slightly before mixing with quinoa to avoid wilting the fresh ingredients.
Make Ahead Like a Pro
If you’re looking to save time, here are some tips for making Mexican Chickpeas ahead of time:
You can prepare the chickpeas and quinoa separately in advance. Store them in airtight containers in the refrigerator for up to 3 days. When ready to serve, simply reheat the chickpeas in the oven for a few minutes to regain their crispiness. Mix with quinoa, fresh ingredients, and dressing just before serving.
- Roasted chickpeas can be stored in an airtight container for up to 5 days; they may lose some crispiness over time.
- The dressing can also be made ahead and stored in the fridge for up to a week.
- Chop the avocado just before serving to prevent browning.
Questions People Ask
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer dried chickpeas, you’ll need to soak them overnight and cook them until tender before seasoning and roasting.
What can I substitute for quinoa?
If you don’t have quinoa on hand, consider using brown rice, farro, or even cauliflower rice for a low-carb option.
How can I make this dish spicier?
Add more jalapeño, sprinkle in some cayenne pepper, or serve with hot sauce on the side for an extra kick!
Can I add other vegetables to this recipe?
Definitely! Feel free to mix in roasted bell peppers, corn, or diced tomatoes for added flavor and texture.
More from the Kitchen
If you enjoyed this recipe, check out more delicious ideas from our kitchen:
Wrap-Up
This recipe for Mexican Chickpeas is a delightful addition to your recipe collection. With its vibrant flavors, wholesome ingredients, and adaptability to various dietary preferences, it’s sure to become a favorite in your home. Whether you’re meal prepping for the week or hosting a dinner party, these Mexican Chickpeas will shine on your table. Give them a try, and let the flavors transport you to a sunny fiesta!
Cooking should be a joyful experience, and with this Mexican Chickpeas recipe, you’re set to create something truly special. Happy cooking!
Mexican Chickpeas
Ingredients
For the Chickpeas:
- 2 cans chickpeas (15.5-ounce) 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
- to taste salt and pepper
- 2 limes
- 1 clove garlic
- 1/2 cup fresh cilantro leaves and stems loosely packed
- 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
Instructions
Preparation Steps:
- Preheat your oven to 400°F (200°C). In a mixing bowl, combine the drained, rinsed, and dried chickpeas with 3 tablespoons of olive oil. Add the ground chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, and pepper. Toss everything together until the chickpeas are well-coated with the oil and spices.
- Spread the seasoned chickpeas evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, shaking the pan halfway through for even cooking.
- While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the sour cream, 2 tablespoons of olive oil, honey, minced garlic clove, chopped jalapeño, and the juice of one lime. Adjust the seasoning with salt and pepper to taste.
- Once the chickpeas are done roasting, remove them from the oven and let them cool slightly. In a large bowl, combine the cooked quinoa, roasted chickpeas, and chopped cilantro. Squeeze the juice of the remaining lime over the mixture and toss gently to combine.
- To serve, spoon the chickpea and quinoa mixture onto plates, drizzle with the prepared dressing, and top with sliced avocado. Enjoy your vibrant and flavorful Mexican Chickpeas!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Skillet
- Cutting board and knife
- Measuring cups and spoons
Notes
- Ensure chickpeas are completely dried after rinsing for best roasting results.
- Shake the baking sheet halfway through roasting for even cooking.
- Adjust the spices based on your heat preference; some chili powders are spicier than others.
- Let the chickpeas cool slightly before mixing with quinoa to avoid wilting the fresh ingredients.
