Preheat your oven to 450°F.

Drain and rinse the chickpeas well using a colander. Let them dry thoroughly on paper towels — remove as much moisture as you can.

Spread the chickpeas evenly on a baking sheet lined with a silicone mat or parchment paper.

Roast in the oven for about 45 minutes, or until they are crispy and golden brown. Shake the pan halfway through for even cooking.

Once roasted, immediately toss the hot chickpeas with olive oil, lemon juice, garlic salt, and a pinch of sea salt if using.

Enjoy warm or store in an airtight container for up to 2 days!