Drain the chickpeas.
Add the chickpeas to a bowl. Keep adding water to cover, mix and drain again. Repeat 3 times to fully rinse.
Chop the garlic. Add 2 tbsp of olive oil, the garlic, paprika and some salt to the chickpeas. Mix well.
Pour onto a baking tray or roasting tin. Pop in the oven for 25 minutes on 180 fan. (I used 200 and it was too much).
Take out and let cool.
Cube the cucumber, cube the avocado and half the tomatoes.
Add the salad to a bowl. Add in the cucumber, avocado, tomatoes and chickpeas.
Add 2 tbsp of olive oil, the lemon juice some salt and pepper. Serve.
