1/2teaspoondried oregano(optional, but highly recommended!)
Preheat the oven to 400ºF. Drain and rinse the chickpeas, then pat them dry with a towel. You can remove any loose chickpea skins if you want to, but I personally like to bake those as well. They get super crispy, like chips!
Add the dry chickpeas to a large rimmed sheet pan, then drizzle with the olive oil, salt, garlic powder, and oregano. Toss well, then spread them out so the beans aren't touching each other as much as possible. Bake at 400ºF for 20 minutes.
When the timer goes off, check on the roasted chickpeas and remove any small pieces that might be turning dark brown. (The crispy chickpea skins are usually ready after 20 minutes.) Shake the pan to help promote even cooking, then bake for another 10 to 20 minutes, until the chickpeas are as crispy as you like. I like them after 30 minutes of cooking, so they are still a little soft and tender on the inside, but 40 to 45 minutes of cooking will make them drier and crispier.
Roasted chickpeas are best served right away, soon after baking. Feel free to sprinkle on additional seasonings, like an extra pinch of salt or oregano, as needed. (I usually add a little extra salt, because some of the seasoning will stick to the pan.) They become softer as they sit out at room temperature, and they develop a chewier texture when you store them in the fridge, but they can most likely be stored for up to a week in an airtight container in the fridge.
Nutrition information is for roughly 1/2 cup of chickpeas, or 1/3 of the batch. This is automatically calculated, and is just an estimate, not a guarantee.