Here is something that is easy to make and serves as an excellent side dish or just as a snack. I did pan fry these; however, you could toss them with a bit of olive oil and put them into a 400f (205c) oven for about 15 minutes, and make them even healthier.
Chef’s Note: If you are using canned chickpeas, rinse them thoroughly, remove any skins, and then pat completely dry. If you are using dried chickpeas, cook them, allow them to cool, and then pat completely dry.
Add the dry spices to a large bowl, thoroughly mix, and then reserve.
Add enough oil to the bottom of a sauté pan to a depth of 1/4 inch (.5cm), and set the heat to medium.
When the oil begins to shimmer, add the chickpeas.
Chef’s Tip: Many canned varieties of chickpeas have a lot of added sodium. Try to find organic chickpeas with no salt added.
Chef’s Note: If you’re not working with a large pan, you might want to fry the chickpeas in batches. Don’t overcrowd the pan.
Fry until nice and golden brown, about 8 to 12 minutes.
Remove from the pan and allow them to drain on a few paper towels.
Put the chickpeas in the bowl with the spices, and thoroughly coat.
Then, add the lemon juice and toss.
Serve while still warm, or put them out in a dish and use them as a tasty snack. Enjoy.
Chef’s Note: I also liked them as a vegan side dish, served with a dollop of yogurt.