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Preheat your oven at 205C (fan function) or your air fryer at 190C
If you're using canned chickpeas make sure to drain them and DRY them properly. The number 1 reason why your chickpeas are not crispy is because they still have too much moisture. Pat them dry with a kitchen towel or paper until they don't leave any wet traces. Set aside
In a large bow mix sesame oil, tahini, miso and quinoa
Add the chickpeas to the bowl with the sauce and mix until combined
Spread the chickpeas on a baking tray previously lined up with baking paper or place them in the air fryer. In both cases make sure to spread the chickpeas enough so that they've room and are not crammed together otherwise they'll steam instead of crisping
Bake for 20 minutes in the air fryer or 40-45 minutes in the oven depending on what you're using. Give a toss to ensure they're evenly crispy.
In both cases (air fryer and oven) some of the chickpeas will pop so make sure you're aware of it when you're taking them out of the oven/ air fryer