Preheat oven to 425° F and line a baking sheet with parchment paper and set aside.
Place the drained and rinsed chickpeas on a clean kitchen towel to dry them. Spread them out and then cover with another clean kitchen towel. Gently rub the chickpeas back and forth with your hands.
Uncover the chickpeas and discard any loose skins.
Place the chickpeas onto the parchment-lined baking sheet in a pile.
Drizzle on 2 teaspoons olive oil followed by the salt.
Use your hands to coat the chickpeas with the oil and salt.
Spread the coated chickpeas evenly on the pan. Bake for 30 minutes, carefully shaking the baking sheet to move the chickpeas around every 10 minutes.
Roasted chickpeas are best eaten right away, but can be stored at room temperature in a sealed container for up to 5 days. To crisp them up again, place them on a parchment-lined baking sheet in a 400° F oven for about 5 minutes.