Step 1

Add the first 4 seasoning ingredients to the bowl of a spice or small coffee grinder, and pulse until broken up (about 3 pulses).

Step 2

Let the dust settle a moment, so to speak, and remove the lid and add the remaining seasonings. Pulse to mix thoroughly. The spice blend should be just short of coarse, where the different colors of the spices are still visible (not pulverized like fine sugar).

Step 3

If using the vinegar/pickle juice, toss the chickpeas with the liquid and sugar in a large bowl and let stand for 15 minutes. Drain away any excess liquid.

Step 4

Sprinkle the cornstarch over the chickpeas (in the large bowl) and shake until completely coated. Add more cornstarch if needed. Transfer the chickpeas to a sieve and shake gently over a garbage can to remove excess cornstarch.

Step 5

Cover the bottom of a large skillet with a layer of the oil, and heat on medium until shimmering.

Step 6

Add the chickpeas and fry for 5 to 10 minutes, or until golden brown on all sides (the more crowded the pan is, the longer it will). Stir or swirl the pan (carefully!) occasionally to cook on all sides. A thin spatula also works well here to flip large clusters all at once.

Step 7

Sprinkle 2 to 3 teaspoons of the dill pickle seasoning evenly over the chickpeas, shaking the pan to turn the chickpeas as you go. Sprinkle another layer of seasoning over the chickpeas and stir. (You won't use all of the seasoning for 15 ounces of chickpeas.) Remove from heat and transfer the chickpeas to a paper towel-lined pan to cool.

Step 8

For best crispy crunch, consume within 6 hours.