CRUNCHY SPICY CHICKPEAS
2 - 15oz cans of chickpeas, pat dry
2 tablespoons of D'Olivo Cilantro & Roasted Onion Olive Oil
1 teaspoon of Kosher salt
1 1/2 tablespoons of D'Olivo Cayenne Fused Olive Oil
1 lemon (zest)
1/2 teaspoon of dried oregano
Toss chickpeas in the D'Olivo Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min).
In a skillet heat the D'Olivo Cayenne Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas. Season with salt.