After you have drained the chickpeas, dry them well with paper towels. Some of the skins will come off, that’s okay. Just make sure they are dry.
Toss with the oil and Nana’s Italian Seasoning. Layon a baking sheet and bake for 40-50 minutes, until dry and crisp. Let cool for a few minutes, and toss with the Sayulita Steak and Veg. Let cool completely before serving.