Mediterranean Diet Friendly Cilantro-Lime Roasted Broad Beans
Roasted fava beans are one of those snacks that feel indulgent but are genuinely good for you, and this version with smoky spices, bright lime, and fresh cilantro is seriously hard to put down. The Mediterranean way of eating leans heavily on legumes, olive oil, and bold aromatics — and this recipe hits all three in one simple sheet pan. Patting the beans completely dry before roasting is the real secret here; it's what takes them from soft and chewy to deeply golden and satisfyingly crunchy. Smoked paprika and cumin build a warm, earthy base, while the lime juice and zest added straight out of the oven give everything a zippy, fresh finish that keeps you reaching back into the bowl. Fresh cilantro scattered on top adds a herby brightness that ties the whole thing together beautifully. Serve them as a snack, toss them over a salad for crunch, or set them out as a party nibble — 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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