1: Drain the chickpeas from the can and rinse them.
2: In a bowl, combine drained chickpeas, tahini, black sesame seeds, paprika powder, and salt.
3: Mix well until the chickpeas are coated evenly with the mixture.
4: Spread the mixture on a baking sheet in a single layer.
5: Bake at 400°F for about 20 minutes until crunchy, stirring halfway through.
6: Let cool before serving as a crunchy snack.
