crispy roasted chickpeas with rosemary and lemon zest

chickpeas, or 1½ cups cooked chickpeas, rinsed, drained and dried

fine sea salt

extra virgin olive oil

rosemary sprigs, leaves removed and finely chopped (about 2 tablespoons)

fresh sliced chives

finely grated zest of 1 lemon (about 1 tablespoon)

Freshly ground black pepper