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With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On the baking sheet, toss the chickpeas with the oil. Lightly season with salt.
Bake for 40 minutes, stirring every 15 minutes, or until the chickpeas are golden brown and split open.
Remove from the oven and add the maple syrup, maple sugar and cinnamon. Stir well. Turn off the oven. Return the chickpeas to the oven and let dry for 5 minutes. Let cool completely at room temperature. The chickpeas will keep for 2 weeks in an airtight container at room temperature.