Add the dates, chorizo, chickpeas, lemon and garlic to a mixing bowl and drizzle with olive oil. And then lightly sprinkle with salt and pepper for added seasoning before tossing to fully blend the ingredients.
Transfer to a roasting tray lined with parchment paper and bake in a pre-heated 425F oven for 20 min. on the middle rack.
Toss them in the roasting pan and then return to them to the oven to roast for a further 10 minutes, or until golden brown. *The trick is to warm and crisp the ingredients, depending on the size of your cuts, you may want to cook them for a total of 40 minutes, so keep an eye on them during the second roasting phase.
Once roasted, transfer them to a serving dish and serve with toasted pitta bread and fresh hummus.