Soak chickpeas in a bowl for 12-24 hours with 2 tbsp of coarse sea salt.

Refrigerate while soaking and change the water out and add additional salt halfway through.

Ensure chickpeas are soaking in double the amount of water it takes to cover the chickpeas. For example, if it takes two cups of water to cover the chickpeas so all are submerged under water, add four cups of water.

Once chickpeas have soaked, dry them on paper towels and pat dry.

Transfer to a large mixing bowl and preheat the oven to 375 degrees Fahrenheit.

While the oven is preheating, put all herbs in a mini food processor and pulse until chopped. 

Once chopped, place all herbs in the large mixing bowl with the chickpeas.

Add in minced garlic and extra virgin olive oil to the bowl and mix the chickpeas, herbs, garlic and oil together until the chickpeas are fully coated.

Transfer to a large baking sheet and place in the oven for 30-35 minutes on convection bake once the oven is at temperature.

Once the timer shows ten minutes left to bake, remove the tray and sprinkle the chickpeas with Parmesan cheese and place back in the oven for the remaining ten minutes.