Roasted chickpeas are wonderful snacks and lovely crunchy additions to salad or any recipe that you feel needs a little crunch.  My husband found these addictive.  You can add your favorite seasoning or google roasted chickpeas and see numerous possibilities.   Besides the initial 4 teaspoons of olive oil, I just added 1/4 teaspoon of Kosher salt and 14 teaspoon of garam marsala.  The important part is the the drying, skin removing, and cooking long enough to very crispy.

Directions:

1.  Preheat oven or toaster oven to 450 degrees and cover a small baking pan with aluminum foil. 
2.  Drain chickpeas and put on double layer of paper towel to dry, about 20 minutes.
3.  Rub the chickpeas gently with another piece of paper towel, removing as many of the thin skins that come off easily.
4.  Place the dried skinless chickpeas in a bowl an mix in 4 teaspoons of olive oil.
5.  Put oiled chickpeas on the baking pan and place in oven and bake for 20 minutes stirring once.
6.  Remove from oven, add favorite seasonings, ( mine were 1/4 tsp. salt & 1/4 tsp. garam masala) and stir.
7.  Bake 12 - 14 minutes more until chickpeas are dried and crispy, stirring once.
8.  Cool.  Stir in airtight container.