Zesty Roasted Chickpea and Corn Cups With Lime

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings (about 1 cup each)
• Prep Time: 10 minutes
• Cook Time: 18–20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1 1/2 cups corn kernels (frozen and thawed, or canned and drained)
• 2 tablespoons olive oil, divided
• 1 teaspoon fine salt, divided
• 1 teaspoon chili powder (mild), plus pinch cayenne (optional)
• 1/2 teaspoon ground cumin + 1/2 teaspoon smoked paprika
• 1 large lime (zest and 2–3 tablespoons juice)
• 1 small garlic clove, finely grated or minced
• 1 teaspoon honey or sugar (optional, for balance)
• 1/4 cup finely chopped red onion
• 1/4–1/2 cup chopped fresh cilantro
• Crumbled cotija or feta, and extra lime wedges, for serving (optional)

Do This

• 1. Heat oven to 425°F (220°C). Line a large baking sheet with parchment.
• 2. Pat chickpeas and corn very dry with paper towels.
• 3. Toss chickpeas and corn with 1 1/2 tablespoons oil, 3/4 teaspoon salt, chili powder, cumin, smoked paprika, and black pepper.
• 4. Spread in a single layer and roast 18–20 minutes, stirring once, until chickpeas are crisp and corn is lightly charred.
• 5. While they roast, whisk lime zest and juice, remaining 1/2 tablespoon oil, remaining salt, garlic, and honey in a large bowl.
• 6. Add hot roasted chickpeas and corn to the bowl, toss to coat, then fold in onion and cilantro. Taste, adjust lime and chili, serve warm in cups with cheese and extra lime if using.

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Why You’ll Love This Recipe

• Zesty, crunchy, and packed with flavor, just like a street-side snack cup.
• Uses pantry staples (canned chickpeas and corn) and comes together in about 30 minutes.
• Naturally vegetarian, easily made vegan, and high in fiber and plant-based protein.
• Perfect for parties, game nights, or a quick, fun snack that feels special.

Grocery List

• Produce: 1 large lime, 1 small garlic clove, 1 small red onion, 1 bunch fresh cilantro, 1 jalapeño or serrano (optional)
• Dairy: Cotija or feta cheese (optional, for topping)
• Pantry: 1 can chickpeas, corn kernels (frozen or canned), olive oil, chili powder, smoked paprika, ground cumin, honey or sugar, salt, black pepper

Full Ingredients

Roasted Chickpeas and Corn

• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and well dried
• 1 1/2 cups corn kernels (frozen and thawed, or canned and well drained)
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon fine sea salt
• 1 teaspoon mild chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper (optional, for extra heat)

Lime-Chili Dressing

• 1 large lime, zested and juiced (about 2–3 tablespoons juice)
• 1/2 tablespoon olive oil
• 1 small garlic clove, finely minced or grated
• 1 teaspoon honey or granulated sugar (optional, to balance acidity)
• 1/4 teaspoon fine sea salt (or to taste)

For Serving and Garnish

• 1/4 cup finely chopped red onion
• 1/4–1/2 cup chopped fresh cilantro leaves and tender stems
• 1 small jalapeño or serrano, seeded and finely minced (optional)
• 1/4–1/3 cup crumbled cotija or feta cheese (optional)
• Lime wedges, for serving
• Extra chili powder or cayenne, for sprinkling (optional)

Equipment

• Large rimmed baking sheet
• Parchment paper (optional but helpful)
• Large mixing bowl
• Small bowl and whisk (or fork) for the dressing
• Measuring spoons and cups
• Serving cups, mugs, or small bowls

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Set your oven to 425°F (220°C). Give it a full 10 minutes to heat so the chickpeas and corn roast quickly and crisp up instead of steaming.

Line a large rimmed baking sheet with parchment paper for easier cleanup and to help prevent sticking. If you do not have parchment, lightly oil the baking sheet instead.

Step 2: Dry the chickpeas and corn well

Drain and rinse the chickpeas, then spread them on a clean kitchen towel or several layers of paper towel. Gently rub them dry. If some skins slip off, you can discard them, but it is not necessary to remove them all.

Measure out 1 1/2 cups of corn kernels. If using frozen corn, thaw completely and pat dry with paper towels. If using canned, drain very well and blot dry. The drier everything is before roasting, the crispier your final snack will be.

Step 3: Season and roast until crunchy and charred

Add the dried chickpeas and corn to a large bowl. Drizzle with 1 1/2 tablespoons olive oil. Sprinkle over 3/4 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and a pinch of cayenne if you like extra heat.

Toss thoroughly until every chickpea and corn kernel is well coated in oil and spices. Spread the mixture onto the prepared baking sheet in a single, even layer, leaving a little room between pieces so they roast instead of steam.

Roast for 18–20 minutes, stirring once halfway through. The chickpeas should look deep golden with a slightly dry surface, and the corn should have some browned, lightly charred spots. If they are not crisp enough, roast 3–5 minutes longer, checking often to avoid burning.

Step 4: Mix the zesty lime-chili dressing

While the chickpeas and corn are roasting, prepare the dressing. In a large mixing bowl (big enough to hold the roasted chickpeas and corn later), combine the lime zest and 2–3 tablespoons lime juice with 1/2 tablespoon olive oil.

Add the finely minced or grated garlic, 1 teaspoon honey or sugar (if using), and 1/4 teaspoon salt. Whisk well until the dressing looks slightly thickened and emulsified. Taste a tiny spoonful: it should be bright and tangy with a gentle warmth from the garlic. Adjust with more lime or a pinch of salt if needed.

Step 5: Toss everything together while warm

As soon as the chickpeas and corn are done, remove the tray from the oven. While they are still hot, carefully tip them into the bowl with the lime-chili dressing.

Toss well until every piece is coated and glistening. The warm chickpeas will absorb some of the dressing, giving you extra flavor in each bite. Add the chopped red onion, chopped cilantro, and minced jalapeño (if using). Gently fold to distribute the fresh ingredients without breaking up the chickpeas too much.

Taste and adjust: add more lime juice for extra brightness, a sprinkle of chili powder or cayenne for more heat, or a pinch of salt if the flavors feel flat.

Step 6: Serve street-style in cups with toppings

Spoon the warm, zesty mixture into small cups, mugs, or bowls, street-snack style. Top each serving with a sprinkle of crumbled cotija or feta, if using, and a little extra cilantro.

Serve immediately with lime wedges on the side for squeezing over the top. If you like more heat, dust lightly with additional chili powder or cayenne just before serving. Enjoy while the chickpeas are still crunchy and the corn is warm and slightly smoky.

Pro Tips

• Dryness is key: The drier your chickpeas and corn before roasting, the crunchier your snack. Take an extra minute to pat everything really dry.
• Do not overcrowd the pan: If needed, use two baking sheets rather than piling everything up. Space helps with browning and crisping.
• Toss while hot: Combine the roasted chickpeas and corn with the dressing right out of the oven so they soak up all that lime and chili flavor.
• Adjust heat level: Use mild chili powder for gentle warmth, then add cayenne or minced jalapeño to taste so everyone gets the spice level they like.
• Serve fresh for best crunch: The texture is at its peak in the first 30–45 minutes after tossing with the dressing.

Variations

• Elote-inspired version: Add 2 tablespoons mayonnaise or plain Greek yogurt to the dressing, plus 1–2 tablespoons grated Parmesan or cotija. Sprinkle finished cups with more cheese and a little smoked paprika.
• Smoky chipotle twist: Swap the chili powder for 1–2 teaspoons chipotle chili powder or a spoonful of finely chopped canned chipotle in adobo for a deeper, smoky heat.
• Hearty salad bowl: Serve the roasted chickpea-and-corn mix over chopped romaine, shredded cabbage, or cooked grains (like quinoa or brown rice) for a more filling lunch or light dinner.

Storage & Make-Ahead

For the best crunch, enjoy this snack soon after tossing with the dressing. If you need to prep ahead, roast the chickpeas and corn up to 1 day in advance and store them at room temperature in an airtight container. Mix the lime-chili dressing, onion, and jalapeño (if using) separately and refrigerate for up to 1 day.

Just before serving, re-crisp the chickpeas and corn on a baking sheet at 375°F (190°C) for 5–8 minutes, then toss hot with the chilled dressing and fresh cilantro. Once fully assembled, leftovers can be refrigerated in an airtight container for up to 2 days, but the chickpeas will soften. The flavor will still be great, though the texture will be more like a tangy bean salad than a crunchy snack.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without cheese, using honey): about 220 calories; 8 g protein; 30 g carbohydrates; 7 g dietary fiber; 8 g fat; 1 g saturated fat; 0 mg cholesterol; approximately 480 mg sodium (will vary with added salt and toppings). These numbers are estimates and will change based on specific ingredients and portion sizes.