3Rinse and drain the chickpeas well - if you like, pat them dry with paper towels - any excess moisture will keep them from getting crispy. In a small dish, stir together the oil and miso; drizzle over the chickpeas and toss to coat. (You can do this in a bowl or right on a rimmed baking sheet.) Spread out in a single layer and sprinkle with salt.
5Roast for 20-25 minutes, shaking the pan once or twice, or until they're golden and crisp. Makes about 2 cups.