Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
Rinse the beans and dry thoroughly, e.g. on a clean tea towel
Mix the salt and oil in a bowl. Add the chickpeas and stir to ensure they are all coated
Place in a shallow baking tray, optionally lining with a baking liner
Bake for 30-40 minutes, depending on how crunchy you want them to be
Mix the spices in a bowl. Take the baking tray out of the oven and sprinkle the spices over, turning to coat evenly. Or you could tip the chickpeas into the dish and stir to coat.
Return the tray to the oven for 5-10 minutes
If you like your chickpeas very crunchy, cook for the longer times and switch the oven off at the end of the cooking time leaving the chickpeas the oven to cool (overnight is fine).
Store crunchy chickpeas/garbanzos in an airtight container, e.g. a jar, where they will keep for up to a week.For less crunchy beans, store in an airtight container in the fridge for 2-3 days.