Rinse chickpeas and drain them VERY WELL in a colander (a few whirls in a salad spinner will also do well). Cover a baking sheet with two layers of paper towels, pour out the chickpeas and cover with another layer of paper towels. Roll chickpeas and pat to dry.
Remove the paper towels from the sheet pan. Toss chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes, stirring and shaking the sheet once or twice in the process.The chickpeas are done when they become golden and slightly darkened, crispy on the outside and soft in the middle. Turn off oven.
In a large bowl, toss chickpeas with lime and fresh ginger. Pour seasoned chickpeas back onto baking sheet, and place baking sheet back in the oven. Let chickpeas dry and crisp even further in the oven, approximately 1 hour.
Cool completely before storing.
NOTE: Crispy chickpeas pair well with a Moscow Mule cocktail.