Macadamia 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, addictively crispy bite. The real magic happens at the end, when a hit of fresh lime juice, lime zest, and chopped cilantro gets scattered over the hot beans straight out of the oven, layering in brightness that cuts right through the smoky spice. The key step is patting the beans completely dry before roasting — it sounds fussy, but it's what separates truly crispy from disappointingly chewy. Tree nut concerns are completely off the table here, since every ingredient is a straightforward pantry staple with no hidden surprises. Serve them as a snack, pile them on a salad for crunch, or set them out at a party and watch them disappear faster than any chip bowl would.
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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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