Walnut 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 a hit of fresh lime juice, lime zest, and chopped cilantro gets tossed over the hot beans, locking in that bright, zesty finish. Patting the beans completely dry before roasting is the key step that makes all the difference between crispy and chewy — don't skip it. For anyone navigating nut-free eating, this recipe is a genuinely satisfying alternative to the walnut-heavy snack mixes that tend to dominate store shelves, with zero cross-contact concerns when you make it yourself. Serve them warm as a snack, scatter them over a salad for crunch, or set out a bowl at your next gathering and watch them disappear.
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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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