Perfect as a snack or sprinkled on salads.
Preheat oven 400° F.
Drain and rinse chickpeas and pat dry with a towel.
In a medium bowl, combine oil and seasonings. Add chickpeas and toss to evenly coat.
Arrange chickpeas in a single layer on a parchment-lined baking pan.
Bake 30 to 40 minutes, turning after 20 minutes. Check often in the last 20 minutes of roasting because the sizes of the beans vary, and they can quickly get too crispy. They are done when lightly browned. You can vary crispiness by increasing or decreasing roasting time.
Cool and serve or store in an airtight container in the refrigerator for up to 5 days.
Makes 2½ to 3 cups