2 - 15oz cans of chickpeas, pat dry

2 tablespoons of D'Olivo Cilantro & Roasted Onion Olive Oil

1 teaspoon of Kosher salt

1 1/2 tablespoons of D'Olivo Cayenne Fused Olive Oil

1 lemon (zest)

1/2 teaspoon of dried oregano



Toss chickpeas in the D'Olivo 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 D'Olivo Cayenne Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas. Season with salt.

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