1
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas, then pat dry with paper towels. Toss on a baking sheet with a drizzle of oil, half the Shawarma Spice (you’ll use the rest in the next step), salt, and pepper.
Roast on top rack until browned and crisp, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)