Chickpeas are one of my favorite foods. They're so versatile in salads (like this one) or hummus or just plain. I discovered a new way to enjoy chickpeas while dining at a restaurant in Seattle about a year ago--fried chickpeas. They're crispy and tasty and addictive. Luckily for me, they're easy to prepare, too.
After draining and drying the chickpeas, you need to peel the skins off. It's a somewhat tedious job, but worth it. If you don't peel them off, they'll fall off and burn while you're frying the chickpeas. When you're done peeling, you'll have a pile of chickpea skins. I think it looks like human skin. My friends tell me that's gross, but I kind of like the chickpea skin.
Once you're finished peeling the chickpeas, heat oil in a skillet or large pot. You want the oil to be pretty hot (I usually heat it on medium/high - high heat). Pour in enough oil so it covers the skillet/pot, but doesn't cover the chickpeas. I usually use a pot with a lid so that I can cover the chickpeas as they cook. Sometimes they fly out of the pan while they're frying. Fry them until they're crispy all the way through.
Also, use a pan that's big enough so that you only have one layer of chickpeas on the bottom of the pan. One day I was feeling rather ambitious and tried to fry two cans at once in about 1/2 inch - 1 inch of oil. I ended up with a hot, gross mush of chickpeas and oil. It was extremely disappointing after I had gone through the effort of peeling two cans of chickpeas.
When the chickpeas are fried, drain them on a paper towel. I like to try different combinations of spices. I often eat them sprinkled in salt. However, paprika, garlic salt, and pepper taste great, too.
These guys will last about 24 hours if you put them in an airtight container. If you're like me, they won't last more than 15 minutes after you finish frying them...