1 can chickpeas, drained and rinsed
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)
Sautee the chickpeas in olive oil until golden and the skins have "popped." Drain on paper towels and season with salt and spices.
Note: This recipe is compliments of one of my friends. Unfortunately, I cannot, for the life of me remember which one. If it happens to be you, please email me and let me know so I can acknowledge you. Thanks! =)