Drain and rinse the chickpeas and thoroughly pat dry with a clean dish towel or paper towels.

Heat the oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. Add the chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 to 5 minutes. Use a spatula to flip the beans and cook for another 3 to 5 minutes, or until the beans are browned and blistered.

Stir the garlic powder, oregano, thyme, paprika, and a generous pinch of salt and pepper. Stir to coat the chickpeas evenly and cook for 30-60 seconds. Turn off the heat, and squeeze the lemon juice over the chickpeas and stir to combine.