Preheat oven to 400 degrees F (200 degrees C).
Drain the Canned Chickpeas (15.5 ounce) and lightly rinse through water.
Toss the drained chickpeas with the Extra-Virgin Olive Oil (1 1/2 tablespoon), Chili Powder (2 tablespoon), Cayenne Pepper (1 teaspoon). Season with Salt and Pepper (to taste).
Spread on a baking sheet and roast until crispy on the outside, about 25 to 30 minutes. Serve and enjoy!