Drain and rinse the chickpeas. Pat dry and place in a bowl.
Mix together the chickpeas, oil, garlic powder, salt and pepper.
Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice golden brown.
Allow to cool completely at room temperature. Store in an airtight container for up to three days. You will have enough for a few more Thai tuna power bowls.