Preheat oven to 400 degrees F. Drain the chickpeas and rinse. Dry completely by patting with paper towels and allowing to air dry for a few minutes. The chickpeas should be matte looking and dry to the touch. Combine sesame oil, miso paste, and soy sauce in a medium bowl until smooth. Toss the chickpeas in the paste until evenly coated. Spread out on a cookie sheet and bake for 20-30 minutes until crispy, shaking the cookie sheet every 10 or so minutes. Remove from oven and allow to cool.
You can also reduce the sauce to 2 teaspoons each for a more subtle, less salty flavor.