Preheat oven to 220 degrees celsius, drain can of chickpeas and rinse in sieve. Lay out onto oven tray and sprinkle paprika, salt and garlic powder on the chickpeas. Drizzle a small amount of olive oil and ensure seasoning spreads nicely.
Chop all raw ingredients finely and combine in a salad bowl. once oven is warm place chickpeas within.
Leave chickpeas to roast for 20 minutes, or until golden brown, ensure to check through mid-way. Take chickpeas out when crispy and golden.
Combine chickpeas with the chopped cucumber, coriander, red onion and avocado in salad bowl. Juice 1 lemon and add to mix, then add extra virgin olive oil, sprinkle hemp seeds on top, a pinch of salt and a crack of black pepper.
Enjoy your roasted chickpea avocado salad, try not to eat too much as it’s addictive!