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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and ½ tsp salt (1 tsp for 4).
Roast on top rack for 13 minutes (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.)