Preheat your oven to 400°F (200°C).

Drain and rinse 1 can of organic low sodium garbanzo beans in a strainer, then let them sit to remove excess moisture.

Pat the rinsed chickpeas dry with a kitchen towel, removing any loose skins.

Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with cooking oil if using parchment paper.

Spread the dried chickpeas evenly across the prepared baking sheet in a single layer.

Place the baking sheet in the preheated oven and roast the chickpeas for 20–30 minutes, stirring every 10 minutes.

Prepare your chosen spice mixes in separate bowls while the chickpeas are roasting.

Once done, remove the chickpeas from the oven. Drizzle with olive oil and sprinkle your chosen spice mix over them.

For sweet chickpeas, drizzle with maple syrup and just a hint of cinnamon, then return to the oven for an additional 5-10 minutes.

Allow to cool slightly before serving and enjoy them warm.