Step 1

Strain and rinse the chickpeas and place on some paper towel. Place another paper towel on top and roll them around, getting them as dry as you can.

Step 2

Heat a stock pot or cast iron skillet over medium-high heat. Add olive oil, and when hot, add the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard (or foil) in between as these will POP as they cook. After about 10 minutes, these should be nicely browned and crisp.

Step 3

Remove pan from heat and add the seasonings - the salt, pepper, onion powder, and cumin. You can also choose other seasonings to use in place of the onion powder and cumin.

Step 4

Spoon the chickpeas into a bowl. Serve them over salads, in bowls, or for just snacking on.