Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Pour the canned chickpeas into a strainer. Rinse and drain them.
Pat the chickpeas dry with a cotton dish towel, removing as much moisture as possible. Discard any shells that come off chickpeas during the process.
Add chickpeas to a baking sheet and toss with oil and sea salt and ground pepper.Bake for 20 minutes, flipping chickpeas at the 10-minute mark to allow for even cooking.
Remove from oven and season with more sea salt and ground pepper, and grated parmesan cheese immediately while still hot. Serve while still warm or save for later in an airtight container in the fridge.
Recipe Notes:
Note: Roasted chickpeas are best eaten right away. They don't keep their crispiness without re-baking. However, I add leftover roasted chickpeas to my soup lunches all the time. They're a great added protein source.
Storage Tips: I prefer to store my roasted chickpeas in the fridge. You can add them to an airtight container for up to one week. Chickpeas can be eaten cold, reheated in the microwave, or added to the oven or air fryer to help them crisp up again.