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Spread out chickpeas on a paper towel. Pat dry, then let air dry for 30 minutes to an hour.
Preheat the oven to 375°F (190°C).
Line a rimmed sheet pan with parchment paper, and spread chickpeas in one layer on the pan.
Bake in the center of the oven until crunchy, 35 to 45 minutes, stirring and rotating every 10 minutes. The chickpeas will continue to get crunchy as they cool.
Meanwhile, stir olive oil, honey, cinnamon, and salt in a small bowl.
Take the roasted chickpeas out of the oven, and while they are still hot, toss them with the honey mixture until well coated.
Bake another 5 to 10 minutes. Shut off the oven, open the oven door, and let the chickpeas cool inside. (This will help make them even more crunchy.)