Roasted Chickpeas with Smoked Paprika

Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Drain and rinse 4 cans of chickpeas thoroughly in a colander under cold running water.

Spread the chickpeas on a clean kitchen towel and gently pat dry, removing as much moisture as possible. For extra crispy results, remove any loose skins that come off during this process.

Transfer the dried chickpeas to a large mixing bowl.

In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper.

Pour the spice mixture over the chickpeas and toss thoroughly until all chickpeas are evenly coated.

Divide the seasoned chickpeas between the two prepared baking sheets, spreading them out in a single layer with space between each chickpea for proper crisping.

Roast in the preheated oven for 35-40 minutes, stirring and rotating the pans halfway through cooking time, until the chickpeas are golden brown and crispy.

Remove from the oven and immediately drizzle with 2 tablespoons of fresh lemon juice, tossing to coat.

Allow the chickpeas to cool for 5 minutes on the baking sheets; they will continue to crisp as they cool.

Transfer to a serving bowl, sprinkle with 1/4 cup of chopped fresh parsley, and serve warm or at room temperature.