Drain and rinse your canned chickpeas. Once drained, place them in a medium mixing bowl.

Add the extra virgin olive oil, salt, squeeze of fresh lemon juice, fresh chopped parsley, cumin, garlic powder and black pepper. Mix well to combine.

Place the chickpea mixture in an airtight container (I used a quart sized mason jar with an airtight lid), and refrigerate for 24 hours. Make sure to stir the chickpeas every few hours so they are evenly infused with the oil and spices.

​Remove chickpeas from the refrigerator an hour before serving, so the olive oil comes to room temperature.

Serve room temperature, or heat if desired!