Preheat oven to 350 degrees.

Drain the chickpeas in a colander. Spread them on paper towels lining a large rimmed sheet pan and pat thoroughly dry with paper towels; keep gently patting and rolling the chickpeas until they are dry, removing any skins and discarding. The chickpeas should feel dry to the touch. If you like crispy chickpeas, then remove the skins. It’s annoying but necessary to get that crunchy, crispy texture – if you prefer a softer, chewier chickpea, leave the skins on.

Transfer chickpeas to a medium bowl. Add olive oil and gently toss to coat the chickpeas.

Spread the chickpeas out in an even layer on a low-rimmed baking sheet.

Roast for 45-50 minutes. After 30 minutes, stir the chickpeas gently. Chickpeas are done when golden and slightly darkened, dry, and crispy/chewy on the outside.

While chickpeas are roasting, mix together in a small bowl, all of the spices, stirring to mix well.

When chickpeas are done roasting, remove from oven and sprinkle the spices over the chickpeas and stir to coat evenly.

Let cool 5-10 minutes.

Store in a storage container or jar and do not tightly cover. They will stay crispy longer if allowed to “breathe.” They last for 4-5 days at room temperature but can also be frozen up to one month when sealed well.