Preheat your oven to 400°. Drain and thoroughly rinse your chickpeas and set them on a few layers of paper towels to dry for a few minutes (you can also press down on top of them with a paper towel to speed up the process).
Put chickpeas into large mixing bowl.
Chop 2 tablespoons of rosemary and and toss the rosemary, chickpeas, olive oil, garlic, parmesan, and salt and pepper together in the mixing bowl until evenly coated.
Pour the mixture onto a baking sheet and spread it out into one single layer. Roast the chickpeas for 40-45 minutes and use a spatula once or twice to stir the chickpeas around. Once the chickpeas are done, sprinkle a bit more salt on them and let them cool a bit before eating.