Preheat the oven to 400°F (200°C).

In a mixing bowl, combine the drained chickpeas, olive oil, cumin, paprika, salt, and black pepper. Toss to coat evenly.

Spread the chickpeas in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, or until crispy, shaking the pan halfway through.

While the chickpeas are roasting, prepare the vegetables. In a bowl, combine the diced bell pepper, zucchini, shredded carrot, and spinach.

Drizzle with lemon juice and toss to combine.

Once the chickpeas are roasted, remove them from the oven and let cool slightly.

In serving bowls, layer the vegetable mixture, followed by the roasted chickpeas.

Top with feta cheese, fresh parsley, and sliced avocado if desired.

Serve immediately and enjoy!