Crispy chickpeas with lots of herbs!
Heat a few teaspoons of oil in a skillet until hot hot hot (either olive oil or peanut/sesame oil, depending on where you stand on the olive-oil-smoke-point debate). Cool chickpeas in sizzling oil for a minute or two, then add salt, pepper, and lots of paprika. Toss to coat and cook until chickpeas are browned and crispy, perhaps adding a splash more oil if drying out too much. Add garlic powder and chopped fresh herbs (here I used parsley, oregano, and garlic chives), stir to combine, and remove from heat. Eat hot!