Prep: Preheat oven to 400°F (204°C). Drain chickpeas and pat them dry with a few paper towels. Toss together with oil, oregano, garlic powder, salt, and pepper.
Bake: Spread onto a rimmed baking sheet. Bake for 15 minutes, or until slightly crispy.
Pizza-fy: Remove from oven and add tomato paste, mozzarella, and basil, mixing together on the baking sheet using a spatula. Put it back in the oven for 5 minutes, or until cheese is melted. Serve warm!
Serve warm by itself, as a salad topper, in a sandwich, or alongside eggs!
Store leftovers in an airtight container in the fridge for 4 to 5 days.