The first time I tried this I found the chickpeas a bit too overdone and crunchy for my liking - I wanted them to retain some of their softness on the inside with crunch on the outside. So I turned the oven down a little and shaved off some time, but you may like to experiment a bit to get the level of crunch that you prefer. I went for healthy options for seasoning too, so as not to ruin my original intentions, but I can see that adding something salty would be tempting. Plenty of herbs is a very satisfying alternative though. I also realised once they were cooked that a 10 month old is far better snacking on un-roasted, well rinsed chickpeas straight from the can, but she'll catch up with us before long.
1 can (390g) Chickpeas
1 tablespoon oil
drizzle of lemon juice
shake of oregano and thyme
(try also garlic salt, chilli powder, cayenne pepper, moroccan spices, rosemary...)
Wash the chickpeas and dry well with a teatowel.
Toss them in the oil and seasonings.
Bake at 200 degrees for 25 minutes (or longer and hotter for more crunch).