Drain and rinse chickpeas. Rub the skins off the chickpeas with paper towels. They come off pretty easy. This step is not mandatory, but produces a cleaner end product. If you don't mind the skins, by all means...make it easy on yourself and leave them on.
In a small bowl, combine all of the ingredients until evenly coated.
Using a slotted spoon, transfer the coated chickpeas to a silpat or parchment lined sheet pan.
Bake for 30-45 minutes or until chickpeas are crunchy. Mine were still slightly soft in the middle.
Be careful not to burn.
Allow to cool before using. The sugar mixture will be very hot.