Preheat oven to 350°.

Pour the drained chickpeas into a medium mixing bowl.

Pat them dry with a paper towel to remove as much moisture as you can.

Toss the chickpeas with the olive oil, chili powder, salt, and pepper.

Roast for 15 to 20 minutes, shaking the pan several times, until the chickpeas are just browned and crispy outside, but not burned.

Serve warm or at room temperature.

*I use chili powder for a coating, but you can substitute Cajun seasoning, garam masala, or any spice mix you prefer.*