If roasting chickpeas fresh: Preheat oven to 400°F (200°C). Thoroughly pat rinsed chickpeas dry with paper towels. Toss with 1 tbsp olive oil, smoked paprika, cumin, and salt. Spread on a rimmed baking sheet and roast for 20 to 25 minutes until crunchy and golden brown. Let cool.

In a glass mason jar or small bowl, combine extra virgin olive oil, fresh lemon juice, red wine vinegar, grated garlic, dried oregano, Dijon mustard, salt, and black pepper. Shake vigorously or whisk until emulsified.

In a wide salad bowl, combine diced cucumbers, halved cherry tomatoes, sliced Kalamata olives, diced red onion, chopped parsley, and fresh mint.

Pour the lemon oregano vinaigrette over the salad and toss gently to coat all vegetables thoroughly.

Top with crumbled Greek herb feta cheese and a generous crown of crispy spiced chickpeas just before serving to maintain maximum crunch. Serve with warm grilled pita bread!