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Spread the chickpeas on a paper towel and pat very dry. (I like to leave them on the counter for 30 min to dry fully). They should be very dry.
Preheat oven to 375F and brush a rimmed baking sheet with a drizzle of olive oil (about 2 tsp). Transfer the chickpeas onto the baking sheet. Toss in 2 tsp of olive oil and a generous pinch of sea salt.
Roast for 20-25 minutes, shaking occasionally, until they crisp up and start to brown.
Remove from the oven, push the chickpeas closer together and toss in the garlic powder. Form into a rectangle shape, then grate the parmesan on top, using enough to cover completely.
Return to the oven and bake for 10 minutes until the parmesan has melted and crisped. Remove and let cool for 10 minutes to allow the Parmesan to harden before breaking up and serving. Serve with additional Parmesan and parsley if desired.