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Heat a skillet over medium-high heat and add in 1 tablespoon of olive oil.
When the olive oil starts to shimmer, add 1 can of drained chickpeas and 1 teaspoon of garlic. Cook for 5 minutes, stirring frequently.
When the chickpeas start to crisp, add 1 teaspoon of rosemary, 1 teaspoon of thyme, and a pinch of salt and pepper. Cook the chickpeas another 5 minutes, until they're crispy throughout.
Remove the chickpeas from pan and serve on salads, in grain bowls, or eat as a snack.