Spread the chickpeas on several layers of paper towels and let dry 30 minutes.
Preheat the oven to 425. In a medium bowl, combine oil, garlic, salt and pepper. Add cheese and stir until crumble and oil is absorbed. Add chickpeas and toss to coat.
Spread on a baking sheet and bake for 45 to 50 minutes, or until golden and crispy.
Cool. When cooled, store in an air tight container.