Rinse dried chickpeas in a colander using cold water, then place in a bowl of cold water to soak overnight.
Once chickpeas are soaked, drain the water and lay the chickpeas out on a layer of paper towel. Use more paper towel to pat them dry. Try to dry them well, so they can crisp up nicely when you roast them. A few of the chickpeas might lose their skins while you are drying them - that's fine, just discard any skins that come off.
Preheat oven to 220 C (430 F).
Place chickpeas in a bowl and add olive oil. Mix until they are all coated in oil.
If you are going to add any seasoning or flavour, do it now and mix them to coat.
Lay chickpeas in a single layer on a baking tray.
Roast in the oven for 20-30 minutes. Every 10 minutes or so, shake the pan a little to move the chickpeas around. This will prevent them from burning.
Once the chickpeas have turned a nice deep brown colour, remove from oven and let cool for a few minutes before serving.
Store in an airtight container at room temperature for 3-4 days.