Ingredients:

2 cans (15 ounces each) chickpeas (garbanzo beans), drained and rinsed

2 tablespoons olive oil

2 tablespoons barbecue sauce

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional, for extra heat)

Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
   
2. Place the drained and rinsed chickpeas on a clean kitchen towel or paper towels and pat them dry. Remove any loose skins if desired, as they can become crispy during roasting.
   
3. In a medium-sized bowl, combine the olive oil, barbecue sauce, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper (if using), salt, and pepper. Mix well to create a smooth marinade.
   
4. Add the dried chickpeas to the bowl with the marinade. Stir until all the chickpeas are evenly coated with the sauce.
   
5. Spread the coated chickpeas in a single layer on the prepared baking sheet. Make sure they are evenly spaced to ensure proper roasting.
   
6. Place the baking sheet in the preheated oven and roast the chickpeas for about 30-35 minutes, or until they are crispy and golden brown. Stir the chickpeas halfway through the cooking time to ensure even roasting.
   
7. Once the chickpeas are roasted to your desired crispiness, remove them from the oven and let them cool slightly. They will become even crispier as they cool.
   
8. Serve the roasted BBQ chickpeas as a tasty snack or use them as a topping for salads, soups, or wraps. Enjoy!