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Preheat your oven to 175°C (350°F).
Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chilli powder and cumin and toss well to combine and evenly coat.
Roast the chickpeas for 25 to 30 minutes or until crisp and slightly firm, stirring about halfway through. If you’d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
In a small bowl, combine the hot sauce and melted butter, if using, and toss with the roasted chickpeas.
Note• Cayenne hot sauce is available at most supermarkets. Adjust the amount used to suit your tastes. • Use immediately or store in the fridge in a resealable container to be enjoyed cold or hot scattered over a salad or baked sweet potato, as a side, stuffed into a pita with crunchy veg, or mashed lightly and mixed with a bit of mayonnaise, celery and blue cheese for a chickpea salad sandwich.• These chickpeas will last for up to 5 days in the refrigerator.