Prepare Chickpeas
If using dried chickpeas, soak them overnight and cook until tender. If using canned, simply rinse them well under cold water.

Warm and Season
In a skillet over medium heat, warm the chickpeas with a drizzle of olive oil and a pinch of salt. Stir in cumin, smoked paprika, and ground coriander until the chickpeas are evenly coated.

Combine Veggies
In a large bowl, add diced bell pepper, chopped cucumber, sliced red onion, and halved cherry tomatoes. Gently toss to mix.

Mix It All Up
Transfer the spiced chickpeas into the bowl with the vegetables. Drizzle in the remaining olive oil and lemon juice. Season with salt and pepper, then fold in chopped parsley and mint.

Taste and Adjust
Sample the salad. If needed, add more lemon juice, salt, or spices to suit your taste.

Serve and Enjoy
Serve immediately or refrigerate for later. The flavors meld even more as the salad sits!