Set a sieve in a sink. Drain the chickpeas into the sieve. Rinse well with cold water, and then let drain 5 minutes. Line a wide plate with paper towel. Set the chickpeas on the paper towel. Roll them around and dot the top of them with another paper towel to remove the last bits of water on them.
Preheat oven to 400°F. Transfer chickpeas to a bowl and add the oil, salt and your choice of seasoning (see Options). Toss to coat the chickpeas.
Spread the chickpeas on a non-stick baking sheet. Bake in the middle of the oven 20 minutes. Stir and then bake for another 20 to 25 minutes, or until nicely toasted and crunchy. (Keep a close eye on the chickpeas during the last 10 minutes of roasting to ensure they don’t overly darken.)
Options: Curry-spiced: Toss the chickpeas with 1 tsp. mild or medium curry powder, and then roast as described in the recipe. Spanish-style: Toss the chickpeas with ½ tsp. smoked paprika, ½ tsp. ground cumin and 1/8 tsp. cayenne pepper, and then roast as described in the recipe. Lemon pepper: Toss the chickpeas with the finely grated zest of a ½ lemon and ½ tsp. coarsely ground black pepper, and then roast as described in the recipe.