Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!
In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.