Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Be sure to pat dry your cooked chickpeas. Whether you cooked them from dried beans or opened up a can - you MUST dry them well. Place them in a single layer on a clean dish towel or paper towels, cover with another dish towel or paper towels and rub until completely dry.
Mix all ingredients in a bowl thoroughly.
Place chickpeas on the prepared baking sheet.
Roast 25-35 minutes, shaking the pan at the 15 minute mark, again at 25 minute mark, and every 5 minutes after until crispy.
Let cool. They get even crunchier as they cool.
Store any leftovers in an airtight container. Make sure they are fully cooled first or they will get soggy.
These Smoky Roasted Chickpeas are definitely best on the day they are made. They will keep for a couple of days in an airtight container, but they will lose some of their crunchiness.