Fried Chickpeas
['2 teaspoons smoked paprika', '1 teaspoon cayenne pepper', '6 tablespoons extra-virgin olive oil', '2 15-ounce cans chickpeas, rinsed, drained, patted very dry', 'Kosher salt', '2 teaspoons finely grated lime zest', 'Ingredient info: Smoked paprika is available in better supermarkets.']
Combine paprika and cayenne in a small bowl and set aside.
Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
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