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Dry chickpeas thoroughly on a clean kitchen towel. Be sure to remove as much water as possible so the oil doesn’t splatter when you add them to the pan.
Heat 2 tablespoons oil in a large pan over medium heat.
Add chickpeas to the pan and cook, stirring frequently for 10 minutes.
Add chili powder, cumin, oregano, garlic powder, along with a couple pinches of salt and pepper and the remaining 2 teaspoons of olive oil.
Toss to coat the chickpeas evenly.
Then cook for another minute or two until the chickpeas are crispy.
Serve with flour tortillas, Cilantro Lime Slaw, vegan sour cream, and Cotija.