Drain the canned chickpeas
Rinse the chickpeas under cold water
Pat them dry if you want them to crisp better
Heat a pan with oil over medium heat
Add the chickpeas to the pan
Season with salt and any spices you like
Cook for 5 to 10 minutes, stirring occasionally
For softer chickpeas, simmer them in a saucepan with water or broth for 5 to 10 minutes
For crispy chickpeas, roast them in the oven at 400°F to 425°F for 20 to 30 minutes
Stir or shake them halfway through cooking
Serve hot or use in salads, bowls, soups, or wraps