Spiced Roasted Chickpeas with Smoked Paprika

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

Drain and rinse the 2 cans of chickpeas in a colander under cold water, removing any loose skins.

Spread the chickpeas on a clean kitchen towel or paper towels and pat completely dry. For extra crispiness, let them air dry for 10 minutes.

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

Add the dried chickpeas to the spice mixture and toss until evenly coated.

Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they're not crowded.

Roast for 30-35 minutes, stirring halfway through cooking time, until chickpeas are golden brown and crispy.

While the chickpeas are still hot, sprinkle with 1 teaspoon lemon zest and toss to combine.

Let the chickpeas cool on the baking sheet for 5-10 minutes - they'll become crispier as they cool.

While chickpeas are cooling, finely chop 2 tablespoons fresh parsley.

In a large bowl, combine the roasted chickpeas with 1/4 cup whey protein isolate and the chopped parsley, tossing gently to coat.

Let cool completely before storing in an airtight container. For maximum crispness, consume within 2 days.