Rinse and pat dry chickpeas. Heat oil for 3 minutes in a saute pan. Add chickpeas to pan and cook, stirring occasionally for 12-15 minutes, until toasty brown. Remove and place on paper towels to remove excess oil. Add garlic to pan while still warm for 2 minutes but do not brown. Add rosemary and chickpeas back to the pan with garlic. Add salt if needed.
These can also be made in the oven at 350 F for about 30-40 minutes (stir half-way through). Roasting them in the oven makes them come out crunchier and drier.