Steps
1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and pepper.
3. Spread the chickpeas on a baking sheet and roast for 20 minutes, or until crispy.
4. In a bowl, combine cherry tomatoes, cucumber, red onion, and lemon juice.
5. Once the chickpeas are done, let them cool slightly and then add to the salad mixture.
6. Toss everything together and garnish with fresh parsley before serving.