Crispy Chickpeas and Pumpkin Seeds with Lime


2 cans (455 mL) chickpeas, rinsed and well drained 2 cans (16 oz)
30 mL canola oil 2 tbsp
10 mL smoked paprika 2 tsp
5 mL cumin 1 tsp
5 mL garlic powder 1 tsp
125 mL hulled pumpkin seeds 1/2 cup
about 30 mL grated zest from 1 medium lime about 2 Tbsp


Step 1
Preheat oven to 425 °F (220 °C). 

Step 2
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. 

Step 3
Sprinkle with pumpkin seeds, stir and bake 5 minutes more or until chickpeas are crispy, being careful not to burn them. 

Step 4
Remove from oven and toss with lime zest. Let stand on baking sheet 30 to 45 minutes for crisp texture and peak flavors. When completely cooled, store in airtight container at room temperature for up to 2 days.


Fuel your next exercise bout or begin your post-exercise recovery with this tasty snack that is rich in fiber and a good source of protein. Canola oil's neutral taste lets the lively flavors of smoked paprika and lime step to the fore. This crunchy snack is great tossed into green salads or soups, too.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Calories / Calories 140
Fat / Lipides 7 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 200 mg
Carbohydrates / Glucides 14 g
Fiber / Fibres 4 g
Sugars / Sucres 2 g
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer