How to Roast Chickpeas:
Rinse and drain a 15 ounce can of chickpeas (about 2 cups). Pat dry and lay in a single layer on a foil lined baking sheet (for easy clean up). Mist the chickpeas with olive oil, sprinkle with, if desired, and toss until coated.
If you want a crunch to the chickpeas, set oven to 425 degrees. Otherwise, 350 degrees. I prefer the higher setting. Roast for 15 minutes, toss and roast an additional 15 minutes.
I personally, like unsalted chickpeas. I just find them more versatile, especially if you want to add to different dishes. You can season with just about anything. Spicy peppers, cinnamon or chili powder are some suggestions.