Heat oven to 180 degrees celcius. Line a baking tray with baking paper. .
Rinse the chickpeas thoroughly. Drain thoroughly.
Spread the chickpeas out on some paper towels or a clean tea towela and pat the chickpeas with the towel to dry them off as much as possible, discarding any skins that happen to fall off while drying.
In a bowl, drizzle evenly the olive oil, then sprinkle on the remaining ingredients and toss until well coated.
Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, at 20 minutes, pull out and toss so that they cook evenly.
Serve or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days.
