Preheat the oven to 200 degrees F.
Spread the chickpeas out on a baking sheet and transfer them to the oven to dry out. After 45 minutes, pull the chickpeas from the oven and set aside.
Fill a Dutch oven with 3 inches of vegetable oil and heat to 375 degrees F.
Combine the Parmesan, smoked paprika and lemon zest in a large bowl.
Using a spider, lower the chickpeas into the oil and fry until golden brown, about 3 minutes. Then add the almonds, parsley and garlic to the fryer. Fry it all for 30 seconds to 1 minute. Be careful, the parsley will spatter a bit when it hits the oil.
With your spider, pull everything out of the oil and immediately toss in the bowl with the Parmesan mixture. Season with salt and serve.
Recipe courtesy of Kelsey Nixon
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