Preheat the oven to 400°F and line a baking sheet with parchment paper.
Spread the rinsed and drained chickpeas onto the parchment paper in a single layer.
Roast the chickpeas for 20 minutes, or until golden brown and crisp. Shake the pan every 10 minutes to ensure even browning and optimal crunch.
Remove the pan from the oven, pick up the parchment paper, and pour all the chickpeas into a small bowl. (Save the parchment paper.) Drizzle the chickpeas with olive oil and season with sea salt or Greek seasonings. Stir to combine, then return the seasoned chickpeas to the parchment paper on the sheet pan and roast for approximately 10 more minutes or until brown and crispy.
Pour into a mixing bowl and top your salad.
Cool and store in the refrigerator for four days.