Preheat the oven to 425°F. Prepare a sheet pan with sides lined with parchment paper to prevent sticking or use a well-seasoned cast iron pan.
Strain chickpeas and rinse until foaminess subsides. In a large mixing bowl add the oil, garlic, salt, pepper, and cayenne, if using. Stir to combine. Add the strained chickpeas and toss until coated.
Spread mixture onto the sheet pan or cast iron pan in one layer. Roast for 15 to 20 minutes. The chickpeas will have a lightly crisp exterior and firm, yet creamy interior.
Roasted chickpeas stay fresh for up to 7 days stored in an airtight container in the fridge.
Variations
Salt and Vinegar Chickpeas
Follow the directions above by adding the citric acid and vinegar to the mixing bowl. Roast for 25 to 30 minutes, tossing frequently the last 5 minutes of cooking to prevent any burning.
BBQ Chickpeas
Follow the directions above by adding the BBQ seasoning and omitting the salt from the mixing bowl. Roast for 25 to 30 minutes, tossing frequently the last 5 minutes of cooking to prevent any burning. Drizzle with your favorite BBQ sauce before serving.