In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 400g of chickpeas, 1 teaspoon of smoked paprika, ½ teaspoon of garlic powder, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 10–15 minutes until golden brown and crispy.

In a small bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, and 1 tablespoon of maple syrup until smooth. Gradually add 2–4 tablespoons of water to achieve a creamy consistency.

In a large mixing bowl, combine the diced cucumber, sliced red onion, chopped parsley, and chopped mint. Toss gently to mix.

Once chickpeas are crispy, allow them to cool slightly. Then, add them to the cucumber mixture. Pour the tahini dressing over and toss gently to combine. Serve immediately.