Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Rinse the chickpeas a colander until the water runs clear. Using a paper towel, dab the chickpeas to dry them.
Transfer chickpeas to the baking sheet, add olive oil, cumin, paprika, salt and pepper, and toss until the chickpeas are well coated. Then spread the chickpeas out in a single layer over the baking sheet. Bake chickpeas in the preheated oven for 30-35 minutes, tossing halfway through.
Eat immediately while they're warm, or allow to cool and then store in an airtight container to enjoy later.
Storage: The roasted chickpeas can be stored in a container for around 4 days at room temperature. Be sure to crack open the container slightly since the air helps them stay crisp.
Freezing Instructions: Allow the chickpeas to cool completely, then place in an airtight container for up to a month. Thaw at room temperature.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 111kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 153mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Calcium: 37mg | Iron: 2mg