Spicy Chick Peas

Drain and rinse the canned chickpeas under cold water, then pat them dry with a paper towel.

Heat a large skillet or wok over medium-high heat without any oil initially to lightly toast the chickpeas, stirring frequently to prevent burning.

Add the Dijon mustard directly to the warm chickpeas and stir well to coat evenly, ensuring the mustard distributes throughout.

Continue cooking and stirring constantly until the chickpeas are heated through and the mustard coating becomes slightly crispy and fragrant.

Season generously with salt and pepper to taste, stirring to combine.

Transfer to a serving bowl while still warm and serve immediately as a snack or side dish.