Adjust the toaster oven cooking rack to the middle position and preheat to 375°F on the “Bake” setting. Line a rimmed baking sheet with a silicone baking mat.

Spread the chickpeas onto a clean kitchen towel, pat dry, and discard any loose skins. Arrange beans in an even layer on the prepared pan.

Roast chickpeas in the toaster oven, stirring or shaking the pan every 10 minutes, until they are crisp and dry, about 30 minutes total. (After 30 minutes, if you’re worried the centers are still chewy, let the chickpeas cool a little and then taste one. If it feels chewy in the middle, pop the pan back in for another 5 minutes.)

Use oven mitts to remove the hot pan but leave the toaster oven on. Carefully transfer the chickpeas to a bowl. Add the oil and seasoning blend and toss to coat the beans.

Pour the seasoned chickpeas back onto the pan and roast 5 minutes more.

Allow the chickpeas to cool slightly on the pan before devouring by the handful.

Store any leftover roasted chickpeas, once completely cooled, in a sealed container for 3 to 4 days.