If they're canned they are ready to eat (dry ones aren't).
You could put a handful of them into a salad as they are with some chopped cucumber and corriander or parsely...
you could put some in a curry (dahl) with spicy lentils. I usually fry an onion and garlic, then chuck in canned spinach, lentils, chickpeas, corriander, turneric, chilli and any other spices I can find. Takes 2 minutes, not authentic by any means, but takes good and is a nice winter warmer...
You could make hoummous by draining the chickpeas but keeping the liquid to one side, blending the chickpeas with a clove of garlic, a few spoons of oil, the juice of one lemon, salt, pepper and tahini (this is sesame seed paste, don't eat it on its own, it's horrid, you can buy it from most supermarkets). Then add the liquid you saved until you get a nice creamy hoummousy texture.
Sorry if none of the above are your thing, but I love chickpeas, I think they're great!