Drain the can of chickpeas, and spread them out evenly on a sheet of paper towel. Let dry for about 1/2 an hour.

Preheat oven to 450°.

Toss chickpeas with the olive oil, and spread on a tin-foil covered baking sheet.

Roast in the oven for about 30-35 minutes, or until all chickpeas are cooked through and crispy.

While they're still hot, add the garlic, onion powder, cilantro and cumin, and the splash of lemon juice. Mix until they're completely coated. If necessary, add a little more oil to facilitate sticking.