|Non-stick vegetable spray||1|
|Canned chickpeas||16 Ounce|
|Seasoned salt||To Taste|
|Finely ground black pepper||To Taste|
Coat a cast-iron or other heavy skillet with non-stick spray.
Heat until skillet is medium-hot.
Add chickpeas to hot skillet, season with salt and pepper.
Cook, shaking skillet often, 2 to 3 minutes, or until chickpeas are lightly browned.
Serve warm or at room temperature.