Boil until fully cooked through, about 1 ½ - 2 hours
Drain and place chickpeas on a baking sheet lined with parchment paper
Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
Remove from oven and place in a bowl
Drizzle oil over chickpeas and add seasoning. Return to oven for 5 minutes
When chickpeas are cool, place in an airtight container and store at room temperature
Starting with Canned Chickpeas
Preheat oven to 400°F
Drain and rinse chickpeas
Dry with a paper towel and place chickpeas on a baking sheet lined with parchment paper
Place in a preheated 400°F oven for 25-30 minutes, shaking the pan to rotate the chickpeas halfway through
Test the chickpeas. If they aren't fully dry, leave in for an additional 5-10 minutes
Remove from oven and place in a bowl. Drizzle oil over chickpeas and add seasoning. Return to oven for 5 minutes
When chickpeas are cool, place in an airtight container and store at room temperature
Notes
Make certain your chickpeas are dry. Any extra moisture will delay the drying process and may prevent your chickpeas from becoming crisp.
Using parchment paper is optional, but it does make for an easy clean up
Taste the chickpeas to see if they are done. You want a nice crispy crunch, not a soft toothy texture. If they aren't crispy and check them again in about 5 minutes.
Don't add the seasoning until after you've achieved a crispy chickpea. Some seasoning may become bitter if in the oven for too long.
You don't need much oil, just a drizzle to lightly coat the chickpeas
Baking time will vary depending on your oven, the size of your chickpeas and how dry they are when adding to the oven.