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Fiery Lime & Jalapeno-Spiced Chickpeas

The humble, canned & cooked chickpea is underrated for its utility as a base protein for an easy side dish. While I love cooking chickpeas from scratch, I buy the cooked and canned chickpeas all the time.
In this recipe, simply drained chickpeas are combined with a mixture of dried spices, fresh jalapenos, red onions, olive oil, and freshly-squeezed lime juice.
The seasoned chickpeas can be served by themselves, or as a component for vegan tacos! Add some prepared hummus, along with some protein, and you have yourself an easy entrée.

Ingredients

  • 1 can cooked chickpeas (drained and rinsed)
  • 2 Tbsp olive oil
  • 2 Tbsp red onion (about ¼ red onion, small dice)
  • 1 jalapeno (finely minced, seeds included if you like spice)
  • ¼ tsp dried oregano
  • ¼ tsp red pepper flakes
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • Zest of 1 lime
  • Juice of 1 lime
  • Kosher salt and freshly-ground black pepper (to taste)

Instructions 

  • Drain the cooked chickpeas from the can, and rinse the chickpeas until the water runs clear.
  • Drain the rinsed chickpeas, and transfer them to a medium-sized mixing bowl.
  • Add the olive oil, diced red onion, minced jalapeno, dried oregano, red pepper flakes, paprika, cayenne pepper, along with the zest and juice of at least one lime.
  • Taste, and add Kosher salt freshly-ground black pepper, if desired.
  • Serve cold, or at room temperature.

Notes

You can make this side dish in advance of serving, as the flavors will meld over time. Just make sure to mix up the components again right before serving.
This side dish will keep well without any problems if kept covered in the fridge for a day or two.
Add some Feta cheese to the mix here, if that sounds appealing to you.
Add the mixture here to some romaine lettuce wraps, and you have a really healthy entrée!