2 - 15oz cans of chickpeas; pat dry.
2 tablespoons of Cilantro & Roasted Onion Olive Oil
1 teaspoon of Kosher salt
1 1/2 tablespoons of Cayenne Agrumato Olive Oil
1 lemon (zest)
1/2 teaspoon of dried oregano
Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min)
In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.