Note: I used freshly cooked chickpeas/garbanzo beans in place of canned.
Line a rimmed baking sheet with parchment paper. Set aside.
Rinse and drain chickpeas in a colander. Spread onto several towels to dry, rubbing gently with the towel to help dry and to remove some of the outer skins (don’t worry if they don’t all come off).
Once chickpeas are completely dry, transfer to rimmed baking sheet and place into a cold oven. Turn heat to 350º while the chickpeas are inside; this helps them dry out more before baking. When oven temperature reaches 350°, set timer for 10–15 minutes.
After 15 minutes, remove sheet from oven and drizzle chickpeas with sunflower seed oil and maple syrup; sprinkle with salt. Roll chickpeas around with a spatula so all surfaces are coated evenly. Sprinkle with cinnamon (and cardamom if using) and roll chickpeas again until thoroughly coated. Return to oven and bake for 15 minutes more.
Turn off oven and leave door cracked for 30 minutes. Remove baking sheet, drizzle chickpeas with about 1/2 tablespoons of pumpkin seed oil then let cool completely on a wire rack. Store in a sealed container at room temperature.