Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water. dry with a clean dishtowel or paper towels. They should feel dry to the touch.
Combine the olive oil, salt, black peper powder, and lime juice in a bowl and mix well.
Add the chickpeas and stir well to coat them.
Line a baking tray with baking paper. Spread the chickpeas in one even layer on the lined baking tray.
Place the chickpeas in an already heated oven at 150° C. Roast chickpeas on the middle shelf for 40 minutes or until golden and crispy. You can check them halfway and give them a stir to make sure they roast evenly.
Chickpeas is ready. Allow the chickpeas to cool before eating.
You can store cheakpeas in an airtight container for up to 3-4 days.
