Start by draining and rinsing the chickpeas in a colander. Pat them dry with a clean towel.

In a skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant.

Gently add the dried chickpeas to the skillet. Cook for about 5 minutes, stirring occasionally.

Combine the low-sodium soy sauce, maple syrup, and Sriracha in a separate bowl. Stir well.

Once the chickpeas are crispy, pour the sauce over them. Lower heat and simmer for about 5 minutes.

Transfer to a serving dish and garnish with sesame seeds and green onions. Serve warm.