Preheat oven to 325°F. Place a rimmed baking tray in the oven to heat as you prep the chickpeas.
Dry the cooked, rinsed and drained chickpeas on a towel. Rub to dry any excess water and allow to air dry for 30 minutes.
In a bowl mix with 2 teaspoons of olive oil, Turkish spice blend, sugar and 1 teaspoon of salt to coat evenly.
Place chickpeas in a single layer on the heated baking sheet and roast for 1 hour. After 1 hour, do not remove from oven, but turn oven OFF and LEAVE in oven for 2 hours.
Remove from oven, allow to cool slightly, and toss with remaining teaspoon of olive oil, remaining teaspoon of kosher salt and chopped parsley. Serve immediately.
These may be stored in an airtight container for 1 week, but they never last that long in my house (and lose their crispiness I find).
Notes
If not cooking your chickpeas from scratch, feel free to use 2-15 ounce cans, drained.