Ingredients:

• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (optional, for a little heat)
• Fresh lemon zest (optional, for brightness)

Instructions:

1. Dry: After rinsing, pat the chickpeas very dry with a clean kitchen towel. (The drier they are, the crispier they’ll get.)
2. Season: Toss chickpeas with olive oil, paprika, garlic powder, cumin, and black pepper (plus cayenne if using).
3. Roast: Spread evenly on a baking sheet and roast at 400°F (200°C) for 20–30 minutes, shaking the pan halfway through, until golden and crispy.
4. Cool: Let them cool slightly — they’ll crisp up more as they cool.
5. Finish: Sprinkle with lemon zest if you want a fresh pop of flavor!