Crispy Coconut-Lime Chickpea Pops with Peanut-Chilli Dip
By Toby Devonshire
Co-Founder of Supp
Prep Time
10 mins
Servings
4 Servings
Cook Time
35 mins
Difficulty
Easy
Crispy roasted chickpeas scented with coconut, lime and a touch of chilli make a satisfying, fibre-rich snack. A quick, creamy peanut-chilli dip turns them into a shareable plate for weekend nibbles!
Ingredients
2 tins of chickpeas, 480g once drained and patted dry
30g desiccated coconut
1 tbsp vegetable oil
1 lime, zest and juice separated
1 tsp ground cumin
1/2 tsp chilli powder (adjust to taste)
1/2 tsp sea salt
1/4 tsp black pepper
80g smooth peanut butter (use natural or smooth)
1 tbsp light soy sauce (or tamari) (use tamari for gluten-free)
1 tbsp maple syrup (or honey if not vegan)
1 tbsp lime juice
1 tsp chilli sauce (sriracha or similar)
water (to thin the dip as needed)
1 small clove garlic, finely grated
fresh coriander (to garnish)
Method
Step 1
Preheat the oven to 200ºC (fan 180ºC). Line a baking tray with baking paper.
Step 2
Pat the drained chickpeas dry with kitchen paper to remove as much moisture as possible; removing loose skins helps them crisp.
Step 3
In a mixing bowl toss the chickpeas with the vegetable oil, desiccated coconut, ground cumin, chilli powder, salt and black pepper until evenly coated. Add the lime zest and toss again.
Step 4
Spread the coated chickpeas in a single layer on the prepared tray. Roast for 25-30 minutes, shaking the tray once or twice, until golden and crisp. Keep an eye in the final 5 minutes to prevent burning the coconut.
Step 5
While the chickpeas roast, make the peanut-chilli dip. In a small bowl whisk together the peanut butter, soy sauce, maple syrup, lime juice, chilli sauce and grated garlic. Add water 1 tbsp at a time until you reach a smooth, dippable consistency (about 45ml total). Taste and adjust seasoning.
Step 6
Once the chickpeas are crisp, remove from the oven and allow to cool for a few minutes; they will crisp further as they cool. Transfer to a serving bowl and serve with the peanut-chilli dip. Garnish with chopped coriander and lime wedges if using.
Nutritional Information
Per serving:
Energy - 417kcal
Protein - 16.5g
Carbohydrates - 40.8g
Fat - 21.7g
Fibre - 11.6g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Dry the chickpeas well before roasting for maximum crispiness. If you prefer less sweetness in the dip, reduce the maple syrup to 1 tsp.
