Preheat the oven to 400°F (200°C) and line a baking sheet with paper towels or parchment.
Drain the 15 oz can of chickpeas in a strainer and rinse under cold water for a few seconds to remove liquid and any canning residue.
Shake the strainer to remove excess water, then spread the chickpeas on a layer of paper towels on the baking sheet.
Use additional paper towels to gently press and pat the chickpeas dry, rolling them in the towel to help remove loose skins; discard any loose skins and used towels.
Transfer the dried chickpeas to a mixing bowl, drizzle with 2 tablespoons olive oil, and toss with your hands or a spatula until evenly coated.
Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25–30 minutes, shaking the pan every 10 minutes, until deep golden brown and crunchy. Watch carefully to avoid burning.
Remove from the oven and immediately season with salt and your chosen spice blend; toss to coat and let cool briefly before serving.
