Fried Chickpeas

Warning: These are addicting. Put these out for friends and family to snack on with pinot grigio.

1 tsp. cayenne pepper

2 tsp smoked paprika

6 Tablespoons Citrus Habanero olive oil or use half California Lime olive oil to reduce spice

2 15- oz. cans chickpeas, rinsed, drained, patted very dry

Kosher salt

2 tsp finely grated lime zest

Combine cayenne and paprika and set aside.

Heat oil in pan over medium-high heat. Working in two batches add chickpeas to skillet and sauté, stirring frequently, until golden brown and crispy. Saute 15 - 20 minutes. Using a slotted spoon, transfer peas to paper towels to drain. Place peas in a bowl and spinkle with cayenne and paprika while still hot! Toss to coat. Season to taste with salt and toss with lime zest.

* Recipe adapted from The Bon Appetit Test kitchen