2 tsp Smoked Paprika
1 tsp Cayenne Pepper
6 Tbsp Persian Lime Extra Virgin Olive Oil
2 15-oz cans chickpeas rinsed, drained, patted very dry
Combine paprika and cayenne in a small bowl and set aside.
Heat oil in 12″ skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and saute, stirring frequently, until golden and crispy, 15-20 min.
Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt and serve!