Heat oven to 400°F. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Pat the chickpeas very dry with a clean dish towel or paper towels. Leave them to air-dry for a few minutes.
Remove any chickpea skins that come off while drying.
Spread the chickpeas out in an even layer on a baking sheet. Drizzle with the oil and sprinkle with the salt.
Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast for 20 to 30 minutes, stirring every 10 minutes, until they’re slightly darkened, dry and crispy on the outside.
Sprinkle the spices over the chickpeas and stir to coat evenly.
Serve while still warm and crispy.