Preheat oven to 425°F and line a baking tray with tin foil or a silicone baking sheet.
In a small bowl, mix together the cumin, chili powder, garlic salt and lime zest. Set aside.
Make sure the chickpeas are well dried so they have the chance to crisp up! Place them on the baking tray, drizzle with the oil and shake well.
Sprinkle the chili lime seasoning on the chickpeas and shake the pan to ensure they are evenly coated.
Roasted for 25-35 minutes, or until your desired crispness is achieved. Some may prefer to cook for 5-10 minutes longer.
Once they have cooled down, enjoy! Leftovers can be stored in an airtight container for 3-4 days.