Roasted Chickpeas with Herbs & Spices

Preheat the oven to 400°F (200°C) and position a rack in the middle of the oven.

Drain and rinse 2 cans of chickpeas thoroughly in a colander under cold running water.

Spread the chickpeas on a clean kitchen towel or several layers of paper towels and gently pat dry. Remove any loose skins for a crispier result.

Allow chickpeas to air-dry for about 10 minutes - the drier they are, the crispier they'll become.

In a medium bowl, combine 3 tablespoons of olive oil, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon cayenne (if using), 1 teaspoon sea salt, and 1/2 teaspoon black pepper.

Add the dried chickpeas to the bowl with the oil and spice mixture, tossing gently to coat evenly.

Spread the seasoned chickpeas in a single layer on a rimmed baking sheet lined with parchment paper, ensuring they're not overcrowded.

Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through cooking time to ensure even roasting.

Check the chickpeas at the 25-minute mark - they should be golden brown and crispy on the outside. If needed, roast for an additional 5-10 minutes until desired crispness is achieved.

Remove from the oven and immediately sprinkle with 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons grated parmesan (if using). Toss gently to combine.

Allow the chickpeas to cool on the baking sheet for about 5 minutes before transferring to a serving bowl.

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.