Dry the chickpeas: Spread the drained chickpeas on a clean kitchen towel or paper towels and pat them dry so they can brown in the skillet.

Heat the skillet: Set a large skillet over medium heat and add the olive oil.

Crisp the chickpeas: Add the chickpeas to the skillet and cook for 6 to 8 minutes, stirring every minute or two, until they look blistered and lightly crisp.

Season the chickpeas: Add the garlic, lemon zest, salt, and black pepper to the skillet and stir for 30 seconds, until the garlic smells fragrant.

Add the spinach: Add the spinach by the handful and stir after each handful so it has room to wilt.

Finish and serve: Take the skillet off the heat, squeeze the lemon juice into the pan, and stir once more. Taste the chickpeas and spinach, add more salt if needed, and serve warm with any juices left in the pan spooned over the top.