Preheat oven to 400°F. Rinse and drain the chickpeas in a strainer. Line a large-rimmed sheet pan with paper towels. Transfer the chickpeas to the paper towels and scatter about them so that the towels soak up most of the moisture. Tear off another towel and gently pat and roll the chickpeas until they are dry, removing any loose skins and discarding. them
Transfer the chickpeas to a medium bowl and add the avocado oil, salt, and pepper. Toss to coat and set aside.
Place the sheet pan in the oven to heat for 3-4 minutes. When the pan is hot, add the chickpeas to the pan and spread into a single layer. Cook for 10 minutes, then shake or stir the chickpeas.
Continue cooking for another 10 minutes. Meanwhile, in a small bowl, mix together the cumin, onion powder, paprika, and cayenne pepper, stirring to combine.
After the beans have cooked for 20 minutes total, sprinkle on the spice blend and stir to completely coat. Cook for another 10-12 minutes until toasted and fragrant. Remove from the oven and rest for a few minutes until cool enough to handle. Serve.
Notes
Leftovers: Store on the counter in an airtight container for up to 5 days.
No Spice: Omit cayenne pepper
More Protein: -Eat with eggs, yogurt, or cheese.
