Open the can of chickpeas, drain them in a strainer and then rinse them with cool water.

Set them on a paper towel lined plate and pat dry.

Heat up the oil in a non-stick skillet over medium heat, dump in the chickpeas.

Stir occasionally until browned and crispy.

Remove from heat and dump into a bowl.

Immediately at in the cheese, lemon zest, garlic, salt and pepper. Toss to combine.

Eat right away or let cool and enjoy later.

Store in an air tight container in the fridge for up to 3 days.