Once in a while, downing an entire can of Pringles is a great idea. But most of the time, it is a suicide mission for your thighs. Well, at least mine. In an effort to snack healthy this year, I’ve been exploring options beyond my local cookie aisle. This week, I discovered this recipe for Crispy Chickpeas and Pumpkin Seeds with Lime from CanolaInfo.
It’s not only super easy to throw together, but it’s also a great source of fiber and protein. Just throw some into a baggie before you head to work or the gym so you aren’t tempted to visit the vending machine.
Tip: Let the chickpeas dry off a bit before tossing them with the spices and canola oil. Otherwise they end up a little too soggy.
Crispy Chickpeas and Pumpkin Seeds with Lime
Ingredients:
2 16 oz. cans 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
1/2 tsp. salt
grated zest from 1 medium lime
Instructions:
1. Preheat oven to 425 degrees F.
2. In a medium bowl, mix the chickpeas, canola oil, paprika, cumin and garlic powder. Toss util well coated. Spread onto a large baking sheet so it is a single layer. Bake 30 minutes or until beginning to brown. Stir every 10 minutes.
3. Sprinkle with pumpkin seeds, mix together and bake 5 more minutes. Make sure it does not burn.
4. Remove from the oven, toss with salt and lime zest. Let stand on baking sheet 30-45 minutes. Store in airtight container at room temperature for up to two days.
Finding Gastropia 