Preheat oven to 220°C. Line a flat oven tray with baking paper.
Drain and rinse chick peas. Pat dry with paper towel. Tip them on to the baking tray.
Drizzle EVOO on the chick peas followed by all remaining ingredients. Mix around with your hand until all the chick peas are coated.
Bake for 20-30 minutes or until browned and crispy.
Store in airtight container in the fridge for up to a month.