If you are using canned chickpeas, drain and pat dry using a kitchen towel. If you are using dried chickpeas that have been soaked overnight, boil the soaked chickpeas until they’re tender. Then, allow them to cool completely before pat drying it using a kitchen towel.

Drizzle oil in a hot pan and scatter the chopped garlic along with chopped red chilies and cumin seeds. Once it sizzles, layer the cooked chickpeas. Sprinkle salt and allow it slow cook, tossing occasionally, until it’s crunchy. It should take about 10 minutes.

Once done, add the finely chopped fresh mint and give it a toss. Squeeze lime juice and serve warm.