Preheat oven to 400 degrees. Drain and rinse the canned chickpeas. Place on a paper towel lined plate. Take another towel and dab all of the moisture off of them. They should feel pretty dry.

Toss the chickpeas with the olive oil, salt and pepper. Cook for 15 minutes. Toss them and cook another 12-15 minutes or until perfectly crunchy. Make sure to watch them because they will burn quickly.

Store in an airtight container up to one week. These are perfect for salads or just as a snack!