Garlic-Parsley Crispy Chickpeas

Spread chickpeas into even layer over clean dish towel. Cover chickpeas with second clean dish towel, then press and gently roll chickpeas between towels to remove as much moisture as possible. Transfer chickpeas to large saucepan (no need to discard any loosened or separated skins). Add oil and cook over medium-high heat, stirring occasionally, until chickpeas are deep golden brown and crispy, 27 to 32 minutes, adjusting heat as needed to maintain oil temperature between 325 and 350 degrees.

Using spider skimmer or slotted spoon and allowing excess oil to drain back into saucepan, transfer chickpeas to large bowl. Add parsley, garlic, and salt and toss until evenly combined. Transfer to serving bowl. Serve. (Chickpeas can be stored in airtight container for up to 2 days.)