Spice up chickpeas with cumin, coriander, smoked paprika, garlic, onion, cayenne, salt, pepper. Roast for crunch. Optional: chaat masala or lemon juice.
Preheat your oven to 400°F (200°C).
Rinse and drain the canned chickpeas. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Drying them helps achieve a crispier texture.
In a mixing bowl, combine the drained chickpeas with ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss the chickpeas until they are evenly coated with the spices.
Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned chickpeas in a single layer on the baking sheet, ensuring they are not crowded. This helps them roast evenly.
Place the baking sheet in the preheated oven and roast the chickpeas for about 25-30 minutes, or until they become golden brown and crispy. Shake the pan or stir the chickpeas halfway through the roasting time for even cooking.
Taste a chickpea to check for doneness. If they are crispy and golden, they are ready. If not, return them to the oven for an additional 5 minutes and check again.
Once out of the oven, you can sprinkle the roasted chickpeas with chaat masala for an extra burst of flavor or squeeze some fresh lemon juice over them.