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You won't find these crispy, salty, citrusy chickpeas to squirrel into your mouth in the hungry hours between lunch and dinner anywhere in Nice, but the olive oil, the crispy fry, the salt, the lemon, and mostly the chickpeas, evoke the flavor and the fulfillment of Niçoise street food.
Olive oil for frying
1 clove garlic
1 15.5-ounce can chickpeas, drained, rinsed, and very well dried
1 teaspoon fleur de sel
Zest 1/2 lemon
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1st Keep
 tihleigh
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