Drain and rinse the can of chickpeas. Pat dry (or let sit on a baking sheet, in a single layer, until dry).

Heat a skillet over medium high heat, add oil, swirling to coat. Pour in dried chickpeas. Let the chickpeas cook for 17-20 minutes, stirring occasionally. They will be slightly golden brown and crispy.

In a bowl mix together Parmesan, garlic powder, oregano, salt and pepper.

Remove chickpeas from heat and toss with seasoning to coat.

Cool completely in a single layer on a baking sheet. Store in an air tight container once completely cooled.