Preheat your oven to 400°F (200°C).

Open and rinse two cans of chickpeas thoroughly under cold water. Drain well and pat dry.

Toss dried chickpeas with olive oil in a medium bowl until lightly coated. In a separate bowl, mix chili powder, cumin, garlic powder, onion powder, cayenne pepper, and salt. Sprinkle over chickpeas and toss until evenly coated.

Spread seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.

Roast chickpeas for 25-35 minutes, shaking the pan every 10-15 minutes for even crisping.

Once roasted, toss chickpeas immediately with lime zest and juice, and let cool slightly before serving.