Pre-heat oven to 400°F

Drain the chickpeas in a colander or sieve and rinse well.

Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have time, leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying.

Toss the chickpeas with olive oil and salt until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.  

Roast on the center rack for 20 to 25 minutes until crispy on the outside and soft in the middle. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.

While still hot from the oven, toss the chickpeas with the spices and parmesan cheese.

Serve while the chickpeas are still warm and crispy. Enjoy right away. As they cool the crispiness will be replaced by a nutty chewiness which I think is equally awesome. Feel free to try them both ways!