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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine tahini, black sesame seeds, white sesame seeds, paprika powder, smoked paprika powder, cumin, garlic powder, and salt. Mix well until you have a smooth paste.
Add the drained chickpeas to the bowl and mix until they are evenly coated with the tahini-spice mixture.
Squeeze the juice from half a lemon over the chickpeas and mix again to ensure even coating.
Spread the chickpeas evenly on the prepared baking sheet. Bake for 20-25 minutes, shaking the tray halfway through, until the chickpeas are golden brown and crispy.
Remove from the oven and let them cool completely before enjoying.