Step 1

Dry chickpeas thoroughly on a clean kitchen towel. Be sure to remove as much water as possible so the oil doesn't splatter when you add them to the pan.

Step 2

Heat 2 tablespoons oil in a large pan over medium heat.

Step 3

Add chickpeas to the pan and cook, stirring frequently for 10 minutes.

Step 4

Add chili powder, cumin, oregano, garlic powder, along with a couple pinches of salt and pepper and the remaining 2 teaspoons of olive oil.

Step 5

Toss to coat the chickpeas evenly.

Step 6

Then cook for another minute or two until the chickpeas are crispy.

Step 7

Serve with flour tortillas, Cilantro Lime Slaw, vegan sour cream, and Cotija.