Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.
Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.
Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.
Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.
Read post for extra tips.
We've experimented with storing them a few different ways. We have found the best way to store them is to cool them outside of the oven and then once the oven has cooled a bit, leave them on the baking sheet uncovered inside of the closed oven overnight. The reason you take them out of the oven and then put them back inside is because you don't want to keep cooking them, you just want to leave them inside of the closed oven to dry out. This isn't essential, but a trick we accidentally discovered. Otherwise you can store them for a few days at room temperature in a breathable container. This means a brown paper bag or a storage container with a loose seal. They become chewier (but still delicious) after they are cool. If you want to leave them in a sealed container they will soften slightly.