Preheat oven to 425°F.
Drain, rinse and set chickpeas on a paper towel to dry.
Add dried chickpeas to a small bowl and add soy sauce, canola oil and ginger.
Toss to coat and pour out on baking sheet.
Roast for 20 minutes, tossing once at the 10 minute mark.
When done roasting, immediately toss to keep them from sticking to the sheet and let them cool completely on the baking sheet.