In a nonstick 10-inch skillet, heat the oil over medium-high heat. Drain and rinse the chickpeas. Transfer to paper towels and pat completely dry.
Add the chickpeas, Italian seasoning, salt and ground red pepper to the skillet. Cook until the chickpeas brown slightly, shaking the skillet occasionally, about 7 minutes.
Transfer to a shallow bowl. Serve with cocktail picks.
Recipe courtesy of Drop 5 Lbs with Good Housekeeping