Preheat the oven to 375 degrees.

In a medium bowl, stir together the chickpeas and pesto.

Place the cooked chickpeas in a large roasting pan or on a cookie sheet that has sides. Sprinkle with the salt.

Cook the chickpeas for 25 to 30 minutes, stirring every 10 minutes. Toward the end, taste one every few minutes to see if they’re crispy yet. (Note: If you use canned chickpeas that are wet when you start, the bake time may be longer than 30 minutes. Just keep checking them until they’re crispy.)

Cool the chickpeas before eating.