Drain and rinse the canned chickpeas. Drain any excess water and set aside.
Heat a skillet over medium high heat and season with olive oil.
Once the oil is shimmering, add the chickpeas to the skillet and sauté for 5-6 minutes until slightly golden brown on the outside.
Once the chickpeas are slightly browned, sprinkle 1 1/2 tsp of sour cream and onion seasoning onto the chickpeas and continue to sauté for another 1-2 minutes, until the chickpeas are a little more golden brown. We don't want to burn the seasoning, so make sure you're moving the chickpeas around and that you remove them once the chickpeas present a golden-brownish color!
Plate the chickpeas and top with sour cream, fresh herbs and another sprinkle of seasoning. Add pepper to taste, if needed. Drizzle some a little olive oil on top and serve immediately!
Note: if you are making these the day before, skip the garnish until right before serving. These are best reheated in a skillet with olive oil.