I love chick peas. A lot. I've been known to eat them out of the can before I ever have a chance to do anything with them. One of the reasons I like them so much is they have a lot of protein, and since I don't eat a ton of meat, I feel good about this.
Below is a snack I like to make (and Jude likes it too...but he'll also sit on the kitchen table and eat all the beans out of your chili...)
Ingredients:
1 or 2 cans of chick peas
olive oil
garlic salt
salt
cayenne pepper
Preheat oven to 450.
Drain the peas. Blot with a paper towel to get any remaining moisture off. In a bowl, drizzle olive oil over the peas (just enough to coat them is all you really need). Sprinkle remaining ingredients over the peas to taste. I don't like a ton of garlic, so I end up using mostly salt and cayenne pepper. I like mine very peppery, but try to refrain, since Jude likes them too.
Pour onto a baking pan, spreading them out so they are in one layer. Bake for 30-40 minutes. I usually pull them out around 32 minutes...the littles ones will get very crispy, the bigger ones not so much, but they will burn very quickly, so keep an eye on them.
Store in an airtight container lined with some paper towels to absorb any extra olive oil.