After finishing your jar of Sweet Chips, leave the brine and spices in the jar.
Fill with 1 1/2 cups of cooked chickpeas, and seal.
Marinate in the refrigerator for at least 8 hours.
Pre-heat the oven to 375, and drain the brine from the chickpeas.
Drizzle with oil in a baking dish and roast until browned, about 45 minutes.
Let cool, then sprinkle with lemon juice and sea salt.