Rice Free Cilantro-Lime Roasted Broad Beans
Roasted broad beans are one of those snacks that genuinely surprise people — crunchy, deeply savory, and packed with plant-based protein in a way that feels more satisfying than a handful of chips. These get tossed in olive oil with cumin, smoked paprika, garlic powder, and a touch of cayenne before hitting a hot oven, so every bean comes out golden and crackling with bold, smoky 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, coating them in bright, citrusy freshness that cuts right through the spice. Patting the beans completely dry before roasting is the key step that makes the difference between truly crispy and just okay — don't skip it. Whether you're building a snack board, topping a salad, or just grazing straight from the bowl, these deliver serious crunch without a grain of rice or filler in sight. They're naturally free of the usual starchy fillers that sneak into packaged snacks, so what you get is pure, clean flavor from start to finish.
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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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