Preheat the oven to 200°C (400°F). Toss the chickpeas with 1 tbsp of olive oil, smoked paprika, garlic powder, cumin, and 1/4 tsp of salt. Roast for 20 minutes, shaking once halfway through.
Thinly slice the cucumbers and red onion. Dice the avocado, slice the spring onions, and chop the fresh herbs. Add everything into a large bowl or container.
In a small bowl, whisk together the lemon juice, 2 tbsp of olive oil, chicory syrup, oregano, chili flakes, 1/4 tsp of salt, and black pepper. Pour the dressing over the salad.
Add the roasted chickpeas to the salad, close the container with a lid, and shake vigorously to combine all the ingredients with the dressing.
Cook it hands-free.
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