While snacking on hummus and other bean dips is an easy way to incorporate nutrition-packed pulses into your eating pattern, here’s a change of pace offering for Dietitians of Canada Nutrition Month from Canola Eat Well and the popular website, Cookspiration.
Crispy Chickpeas and Pumpkin Seeds with Lime
Makes 10 servings
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
Grated zest from 1 medium lime (about 2 Tbsp)
INSTRUCTIONS
1. Preheat oven to 425 °F
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.
3. Sprinkle with pumpkin seeds, stir and bake 5 minutes more or until chickpeas are crispy, being careful not to burn them.
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.
Nutrition information per 1/3 cup serving:
• Calories: 140
• Protein: 6 grams
• Fat: 7 grams
• Saturated fat: 1 gram
• Carbohydrate: 14 grams
• Dietary fibre: 4 grams
• Sodium: 200 milligrams
Enlightened Eater 
This is amazingly good, very nice