Crispy Parmesan Chickpeas

This looks like an interesting snack.  I found it in the August 2016 issue of Cooking Light.  I am kind of in a rut with food and maybe this recipe will help me shake things up!

1 15oz. can unsalted chickpeas
2 tbsp. olive oil
1/2oz. finely grated Parmesan (approx. 2 tbsp.)
1/2 tsp. garlic powder
1/2 tsp. grated lemon rind
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

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.  Makes 6 servings.

Per serving: 122 calories, 5.7g. fat, 5g. protein, 13g. carbs, 2mg. cholesterol, 1mg. iron, 213mg. sodium, 68mg. calcium