Drain, rinse, and dry off chick peas, making sure there is as little water on the surface of the beans as possible. Set aside.
Add oil to a wok and set to medium-low heat (320⁰F-340⁰F).
Once heated, add chick peas and curry powder. Stir frequently until the beans become crispy on the outside, 10-15 minutes. Take off heat and salt to taste, and stir until salt is evenly distributed.
Pour into a serving bowl and serve immediately.