Heat oven to 425F. Line a large baking pan with parchment paper or lightly grease with non-stick cooking spray. Set aside.

Using a colander, drain and rinse chickpeas. Spread them out on a counter or flat surface lined with paper towels and pat dry. I like to pat them dry several times and keep them on the counter for 10-15 minutes to dry. The drier your chickpeas, the crispier they will become when baked. I also like to remove some of the skins, as they will start to peel off when patted dry. But if you prefer to leave the skins on, they're just as good!

Once chickpeas are dried to your liking, spread them out onto prepared pan.

Drizzle with olive oil and the juice of half of lemon and sprinkle with lemon zest, rosemary, salt, and pepper. Toss to coat and spread in an even layer.

Bake for 50-55 minutes, or until chickpeas are crispy and lightly browned.

Remove from the oven and drizzle with the remaining half of lemon juice.