This makes for a great snack, or salad topping. You can use canned chickpeas, but their texture tends to be mushy; I'd recommend using dried for this if at all possible. (Soaked and cooked, of course.)
2 cups cooked (or canned) chickpeas
2 tablespoons olive oil
A sprinkling of paprika
Pour the olive oil into a casserole/Pyrex type dish, and add the chickpeas. Swirl them around so they're coated in the olive oil, and spread them out in a single layer. Sprinkle with paprika and a little salt. Roast at 400 for 15-20 minutes.