Ingredients

• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 6 tablespoons extra-virgin olive oil
• 2 15-ounce cans chickpeas, rinsed, drained, patted very dry
• Kosher salt
• 2 teaspoons finely grated lime zest
• Ingredient info: Smoked paprika is available in better supermarkets.

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Instructions

1. Combine paprika and cayenne in a small bowl and set aside.
2. Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, 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.