Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go snack, be sure to allow them to cool completely on a flat surface first.
Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt, and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.
First time trying to get crispy chickpeas and they didn't turn out as good as we'd hoped. The seasoning mix was great and the beans made a nice addition to our tapas table . . . but though we cooked them for much longer than stated they never got really crispy. Maybe when the weather cools down will try again using Giada de Laurentis' method, 350° oven for 50-60min.
I made these because I had all the ingredients on hand. I am not a vegetarian or heath nut. These could be addicting. If you play around with the spice mixture to get what you craving it will be a hit I am sure. Mine could have been crispier but I was impatient and wanted to try them NOW. I used the spices that are in recipe except the lemon I did not have. I think I will try spicier next time, and there will be a next time and I will probably double the recipe. Oh and use a non stick fry pan, they slide around great in it.