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Photo: Ralph Smith
Crispy Greek Chickpeas
Drain two 15-ounce cans chickpeas; pat dry. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread on 2 baking sheets and roast at 400˚ until crispy, about 40 minutes. Heat 1 1/2 tablespoons olive oil with the zest of 1 lemon and 1/2 teaspoon dried oregano in a skillet over low heat, 1 minute. Toss with the chickpeas; season with salt.
