Roasted Chickpea Gyros

Simple and delicious as written!

Divided feedback on this one but since I have never oven-roasted chickpeas before, not sure if a little of the blame is on me - the cook? The recipe says to roast chickpeas until not hard, approx 20 min @ 400. But 17 min in, I checked and some of them were hard/crunchy? Is that because they still needed time to cook or was it because they were getting dried out and over cooked? I choose to leave in the oven for another couple min (to hit 20 minutes) and same thing; some were crunchy/hard. If that means they were overcooked, then 20 min in my oven is too long. Or needs more olive oil? Ultimately, I “liked” these pitas but - while eaten up, no one asked me to make again. I made Authentic Greek Tzatziki from this site and also added thinly sliced red bell pepper. Glad we tried something new. Thank you!