Drain and rinse garbanzo beans and dry them between two clean towels. Roll one of the towels over the garbanzo beans to remove as many of the skins as possible and dry them thoroughly.*
Toss garbanzo beans and olive oil. Spread out on tinfoil, parchment paper, or a silicone baking mat on top of a baking sheet.
Bake at 400°F for 35 minutes, tossing every 10 minutes.
While chickpeas are roasting, mix all of the herbs and spices.
Toss freshly baked garbanzo beans with ranch seasoning. Let cool. They will crisp up as they rest.
Store in an airtight container.
Notes
By removing as many of the skins as possible, they dry more easily, as the skins hold a lot of the water.I had a batch of roasted chickpeas that lasted a little over a month. They might have lasted longer had I not finished them off. If they are thoroughly dried (make sure to remove those skins), roasted until crunchy, and stored in an airtight container they will last longer than two weeks.