Preheat the oven to 400°F.
Rinse and drain the chickpeas, then pat dry on all sides with paper towels to remove as much moisture as possible. Spread them out on a clean dish towel and let them air-dry while the oven preheats.
14 ounces chickpeas
Place the dried chickpeas in a medium bowl, then drizzle with the olive oil and sprinkle with ¼ teaspoon of kosher salt. Mix gently with a wooden spoon.
1 tablespoon olive oil, ¼ teaspoon Kosher salt
Transfer the chickpeas to a baking sheet in a single layer.
Place in the oven and roast. After 10 minutes, take the chickpeas out, stir, then roast for another 10 minutes or until the chickpeas are golden brown.
In a small bowl, combine the cheese, lemon zest, garlic powder, oregano, salt, black pepper, and cayenne.
1 ½ tablespoons Parmesan or Parmigiano-Reggiano cheese, ½ teaspoon lemon zest, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper, ⅛ teaspoon cayenne pepper
Transfer the chickpeas to a clean bowl, then add the cheese mixture. Toss until the chickpeas are well-coated.