Preheat your oven to 200°C (400°F). Peel and smash the garlic cloves from the whole head, keeping them intact for roasting.
Place the garlic cloves on a piece of foil or in an ovenproof dish. Drizzle with 1 tablespoon of olive oil. Wrap loosely or cover and roast in the oven for 30-35 minutes until soft, fragrant, and golden brown.
While the garlic roasts, drain and rinse the chickpeas thoroughly. Pat them completely dry with a clean towel or paper towels to remove excess moisture, which helps achieve a crispy texture.
Once the garlic is roasted and cool enough to handle, squeeze the softened, golden garlic out of its skins into a small bowl. Mash it into a paste with a fork or the back of a spoon.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the dried chickpeas in an even layer and cook for 8-10 minutes, stirring occasionally, until they become golden and slightly crispy.
Add the mashed roasted garlic to the skillet with chickpeas. Stir well to coat all the chickpeas evenly. Continue cooking for another 5 minutes until the garlic is fragrant and the chickpeas are crisp and golden.
Season with salt and, if using, sprinkle with optional spices like smoked paprika or cumin. Squeeze fresh lemon juice over the mixture and toss to combine for a bright, savory finish.
Remove the skillet from heat and transfer the roasted garlic chickpeas to a serving bowl. Garnish with chopped herbs if desired. Serve warm or at room temperature for a crunchy, smoky snack.
