Drain and rinse the chickpeas in a colander. Place in a storage container until needed. Keep moist so the flour will stick to chickpeas before frying.
Place the flour, granulated onion and garlic, salt and pepper in a stainless steel 4″ half-size pan. Mix together thoroughly.
To prepare à la carte:
Place the desired size portion of chickpeas in the flour. Place the coated peas in a mesh screen pasta strainer. Shake excess flour into another stainless steel 4″ half pan.
Place the peas in a heated 350°F deep-fryer. Cook for 2½ minutes or until golden-brown and crunchy. Allow to drain. Place on a paper towel.
Place the peas in a stainless steel mixing bowl. Sprinkle 1 tsp. of seasoning on the peas. Season with salt and pepper. Toss the bowl to coat the peas. Serve and garnish as desired.
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