Cashew Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, satisfying, and packed with plant-based protein in a way that feels more like a treat than a health food. These get tossed in olive oil with cumin, smoked paprika, garlic powder, and a touch of cayenne before hitting a hot oven, and the result is a deeply golden, crispy bite with serious depth of flavor. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro goes straight onto the hot beans, locking in that bright, zesty finish. Patting the beans completely dry before roasting is the key step that makes all the difference between chewy and genuinely crisp. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based ingredients — just pantry staples and fresh aromatics doing all the work. It works beautifully as a snack on its own, scattered over a salad, or served alongside drinks as a crowd-pleasing nibble that disappears fast.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) broad beans (fava beans), drained and rinsed
- 2 tbsp extra virgin olive oil
- ¾ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, finely chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained broad beans on a clean kitchen towel or several layers of paper towels and pat thoroughly dry — the drier the beans, the crispier they will roast.
- 2
Transfer the dried beans to a large mixing bowl. Add the olive oil, cumin, smoked paprika, garlic powder, salt, and cayenne (if using), and toss until every bean is evenly coated.
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