These make delicious toppings for salads
Wash hands, prepare clean work surfaces.
Empty jar of chickpeas into sieve or colander. Rinse the liquid sludge off them. Let sieve / colander stand somewhere to drain a bit.
Put oil in frying pan. Heat oil until a drop of water will sizzle in it.
Cook for about 10 minutes, stirring frequently.
Towards end of cooking, season with seasoning of your choice.
Drain on brown paper or paper towel.
Store leftovers in sealed container in fridge and use up within 3 to 5 days.
Fried chickpeas from home canning. www.healthycanning.com