Drain and rinse the canned chickpeas. Remove any loose skins that come off the chickpeas when you rinse them, but don’t fret over “peeling” all of the beans.
On a paper or kitchen towel, evenly spread out the beans and allow to air dry, about 30 min, while you preheat oven to 400°F and line a baking sheet with aluminum foil or parchment paper.
Evenly spread your dried garbanzo beans on the lined baking sheet and bake for 40 minutes up to 1 hour. Chickpeas will be crunchy when done – check after 40 minutes, and every five min or so after that, being careful not to over-brown or burn.
When the chickpeas are crunchy, remove baking sheet from the oven and quickly transfer beans to a heatproof bowl. Add the olive oil and use a wooden spoon or spatula to toss, coating the beans. Sprinkle the seasonings over the coated chickpeas and toss again to evenly distribute the spices.
Serve right away, or allow mixture to cool completely before refrigerating, in a sealable container, up to one week.
Adapted from Made From Pinterest.