1. Pick over the chickpeas, discarding any damaged, wilted, or yellowed pods.
3. Add chickpeas, as many as will fit in a single layer in the pan. Let them char a bit before turning them around and letting them char on the other side. Dump them onto a serving platter. Repeat with remaining chickpeas, if necessary.
4. Salt chickpeas to taste. I think they benefit from a generous salting, but will leave each to their own on the subject.
5. Serve chickpeas while they are still hot, letting people pop them open and enjoy the tender, green chickpeas inside straight from the pod.