tsp smoked paprika
tsp cayenne pepper
tbsp olive oil
cans chickpeas, rinsed, drained, patted very dry
tsp finely grated lime zest
Combine paprika and cayenne in a small bowl and set aside Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and saute, stirring frequently, until golden and crispy, 15-20 minutes. 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. Toss with lime zest and serve.