Preheat the oven to 400 degrees F (200 degrees C).
Rinse and drain the Canned Chickpeas (28 ounce) in a strainer. Line a large rimmed sheet pan with paper towels.
Transfer the chick peas to the paper towels and scatter about, so that the towels soak up most of the moisture. Tear off another towel and gently pat and roll the chick peas until they are dry, removing any loose skins and discarding.
Transfer the chick peas to a medium bowl and add the Grapeseed Oil (2 1/2 tablespoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss to coat and set aside.
Place the sheet pan in the oven to heat for three to four minutes. When the pan is hot, add the chickpeas to the pan and spread into a single layer.
Cook for ten minutes, then shake or stir the chickpeas.
Continue cooking for another ten minutes.
Meanwhile, in a small bowl, mix together the Ground Cumin (1/2 teaspoon), Onion Powder (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), and Cayenne Pepper (1/8 teaspoon), stirring to combine.
After the beans have cooked for 20 minutes in total, sprinkle on the spice blend and stir to completely coat.
Cook for another ten to twelve minutes until toasted and fragrant. Remove from the oven and let rest for a few minutes.
Serve as a snack or on top of salads instead of croutons.