Pre heat your oven to 400 degrees.
In a small bowl add the chickpeas, chili onion crunch, ½ teaspoon of salt and toss to combine.
Spread evenly over a sheet pan and roast in the oven for 25 minutes. Shaking the pan halfway through.
In a another small bowl add tahini, water, lemon juice, and salt and whisk until white and creamy.
Serve chickpeas with the tahini dressing drizzled on top and sprinkled with cilantro.