Roast the chickpeas

• Preheat the oven to 200 °C.
• Pat the chickpeas dry, spread them on a baking tray and toss with olive oil, paprika, salt and pepper.
• Roast until golden and crispy, shaking the tray halfway.

Prepare the vegetables

• Dice the cucumber, halve the cherry tomatoes and finely slice the red onion.
• Chop the parsley.

Make the dressing

• In a mixing bowl, whisk the lemon juice with the remaining olive oil, salt and pepper.

Assemble the salad

• Add the vegetables and parsley to the dressing and toss.
• Top with the crispy chickpeas and serve immediately.