Mix the drained chickpeas from the can with 1 tbsp of olive oil and seasonings (a pinch of salt, a pinch of black pepper, 1/2 tsp paprika, 1/4 tsp cayenne, and 1/4 tsp garlic powder).
Heat a skillet or frying pan over medium-high heat on the stove, and when the pan is hot, add the seasoned chickpeas and pan fry them over medium-high heat for about 8 minutes until nicely toasted. Stir from time to time to make sure they don’t burn and that they get toasted on all sides. Caution: Put a lid on the frying pan as the chickpeas may pop!
After pan-frying the chickpeas, remove the pan from the heat and add 1 tbsp of lemon juice and the lemon zest, letting the warm chickpeas absorb the juice.