1. Preheat the oven to 400°F (200°C).
2. Drain and rinse canned chickpeas, then thoroughly dry them with a paper towel.
3. Place the dried chickpeas in a bowl and toss them with olive oil until evenly coated.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast in the oven for 20-40 minutes, shaking the pan occasionally to ensure even cooking.
6. Check for crispiness and a golden-brown color before removing from the oven.
7. Immediately season the hot roasted chickpeas with salt, oregano, basil, garlic powder, or other Italian herbs.
8. Add optional seasonings such as za’atar, sumac, harissa, parmesan cheese, or nutritional yeast for extra flavor.
9. Allow the chickpeas to cool slightly before serving.
10. Store leftovers in an airtight container at room temperature for up to a few days to maintain crispiness.
11. Enjoy as a crunchy snack, a salad topper, or a flavorful addition to other dishes.
12. For an air fryer version, cook at 400°F for 10-15 minutes, shaking the basket occasionally.
13. Experiment with different seasonings or try a sweet variation with cinnamon and honey.