Soy 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 without a drop of soy in sight. Canned fava beans get tossed in olive oil and a bold spice blend of cumin, smoked paprika, garlic powder, and a hint of cayenne before hitting a hot oven until deeply golden and crisp. The real trick here is patting the beans completely dry before seasoning — that extra step is what separates a truly crunchy result from something soft and chewy. Once they come out of the oven, a hit of fresh lime juice, lime zest, and chopped cilantro goes on immediately, so the bright citrus flavor clings to every bean as they cool. The whole thing comes together on a single baking sheet with pantry staples, making it an easy win for game day, afternoon snacking, or a crunchy salad topper. For anyone navigating soy-free eating, packaged snack foods can be a minefield of hidden ingredients, so having a go-to recipe this simple and this good is genuinely useful. These are the kind of snacks you make once and then find yourself making every week.
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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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