Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

Pour the chickpeas between two sheets of paper towels and rub the chickpeas gently to absorb the excess water. Pick out any loosened skin from the chickpeas.

Pour the chickpeas into a bowl or on top of the baking sheet. Drizzle the olive oil and sprinkle the herbs and spices onto the chickpeas. If you are using a bowl, give the chickpeas a good stir and pour the contents onto the baking sheet. If you are using a baking sheet, give the baking sheet several good shakes to spread the oil and spices. I find that it’s a bit more fun to shake the baking sheet. Be sure to hold onto the parchment paper so that it doesn’t slide around.

Place the baking sheet in the oven. Stir the chickpeas after 15 minutes of baking. Bake for another 15 minutes.

Remove the chickpeas from the oven and taste them once they have cooled. Add more herbs and spices if necessary. I added some more salt and pepper to mine.