Celery 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, where they transform into deeply golden, crispy little bites. The real magic happens right out of the oven when fresh lime juice, lime zest, and chopped cilantro get scattered over the hot beans, soaking into every nook before they finish crisping as they cool. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, bold flavors. The key step is patting the beans completely dry before roasting, which is what gives you that satisfying crunch rather than a chewy result. Serve them as a snack, a party appetizer, or a topping for grain bowls and salads — they disappear fast either way.
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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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