Crispy Chickpeas Ingredients
2 cans (16 oz/455 mL) chickpeas, rinsed and well drained
2 Tbsp canola oil
2 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1/2 cup hulled pumpkin seeds
125 mL (about 2 Tbsp/30 mL) grated zest from 1 medium lime
Crispy Chickpeas Directions
Preheat oven to 425 °F (220 °C).
In medium bowl, combine chickpeas, canola oil, paprika, cumin and garlic powder. Toss until well coated. Spread mixture on large baking sheet in single layer. Bake 30 minutes or until beginning to brown. Stir every 10 minutes.
Sprinkle with pumpkin seeds, stir and bake 5 minutes more or until chickpeas are crispy, being careful not to burn them.
Remove from oven and toss with lime zest. Let stand on baking sheet 30 to 45 minutes for crisp texture and peak flavours. When completely cooled, store in airtight container at room temperature for up to 2 days.
Get another delicious #NutritionMonth recipe HERE.
Photo credit: Dietitians of Canada