I always use dried chickpeas which I soak overnight and cook the next day. I highly recommend this step to you however using tinned is perfectly OK as well, just look for BPA-free tins.
Ingredients
1 cup chickpeas, cooked (or tinned)
1 teaspoon cumin
1.5 teaspoons paprika
1 tablespoon olive oil
¾ tablespoon balsamic vinegar
Good crack of salt & pepper
Instructions
Combine all ingredients, coating chickpeas well with the mixture
Store remaining chickpeas in an airtight container in the fridge for up to 5 days
Recipe by Nadia Felsch at https://nadiafelsch.com/2014/04/21/abundance-bowl/