Fried Chickpeas with Parmesan, Lemon and Almonds

Deselect All

2 cans chickpeas (garbanzo beans), rinsed, drained and dried with paper towels

Vegetable oil, for frying 

2 tablespoons grated Parmesan 

1 teaspoon smoked paprika 

1 lemon, zest of 

1/2 cup whole blanched almonds 

2 tablespoons fresh parsley leaves 

3 cloves garlic, thinly sliced 

Maldon sea salt, to taste