Preheat your oven to 400°F (200°C).

Thoroughly drain and rinse the canned chickpeas under cold water, then dry them completely using a kitchen towel.

Drizzle the dried chickpeas with olive oil, then sprinkle in smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss until well coated.

Spread the seasoned chickpeas evenly on your baking sheet and roast for about 20-25 minutes.

In a large bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.

In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Whisk until emulsified.

Once the roasted chickpeas are cool, add them to the bowl of mixed greens and vegetables.

Drizzle the dressing over the salad, then add crumbled feta and chopped parsley on top. Gently toss everything together.

Serve immediately and enjoy your Roasted Chickpea Salad!