Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the drained chickpeas with olive oil, paprika, cumin, cayenne pepper, and season with salt and pepper.

Spread the seasoned chickpeas on a baking sheet and bake for 20-25 minutes, shaking the pan halfway through.

In a large salad bowl, mix together the mixed greens, cherry tomatoes, red onion, cucumber, and red bell pepper.

In a blender, blend avocado, lime juice, honey or maple syrup, and water until creamy. Adjust with salt and pepper to taste.

Once baked, cool the chickpeas slightly before adding them to the salad bowl.

Add the chickpeas to the salad and drizzle with avocado dressing. Toss gently to combine.

Garnish with chopped cilantro or parsley and serve immediately.