Place chickpeas in a strainer and run cold water over them for several minutes. Then, pinch off any of the skins that come off easily.

Transfer chickpeas to a surface covered with a few paper towels. Let sit for 1-2 hours, or until dry.

Remove remaining skins by rolling them gently over the paper towels.

Preheat oven to 400 degrees. Toss chickpeas with olive oil and spread out on a 9x13 or similar sized rimmed baking sheet.

Bake for 12-14 minutes, then toss the chickpeas. Let bake for an additional 10-12 minutes, or until chickpeas have browned.

While chickpeas are cooking, mix together chili powder, garlic powder, oregano, salt, cumin, paprika, sugar, and cayenne pepper. Set aside.

Remove from oven and toss with lemon juice. Then, while still warm, toss with spice mixture. Stir in parsley before serving.