1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon ground fennel seed
2 tablespoons extra-virgin olive oil
Kosher salt
Black pepper
½ cup green Castelvetrano olives, finely minced
Preheat oven to 400 degrees. In a mixing bowl, toss chickpeas, paprika, garlic powder, fennel seed, olive oil, salt, and pepper together until spices are distributed. On a parchment-lined baking sheet, roast chickpeas until crispy, 25 to 35 minutes. Set aside. NOTE: The olives may be a little hard to find in some local markets. They are available through Amazon and in a real pinch, you could probably substitute green manzanilla or Kalamata olives.