Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, salt, paprika, and garlic powder. Spread on a baking sheet and roast for 20-30 minutes, stirring halfway through, until crispy.
In a bowl, combine chickpeas, cucumber, tomato, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to combine.
Mash avocado in a bowl and mix with lemon juice, salt, and pepper. Spread avocado mixture on toasted bread. Top with chickpeas and an extra sprinkle of salt and pepper if desired.
In a food processor, blend chickpeas, tahini, olive oil, lemon juice, garlic, and salt until smooth. Serve with vegetable sticks, pita bread, or crackers.
In a bowl, mix chickpeas, carrots, lettuce, and bell pepper. Spread hummus on tortillas. Add chickpea mixture, roll up the tortillas, and slice in half.
Heat olive oil in a pan over medium heat. Add chickpeas and spices, and stir to coat. Add bell peppers and cook for 5-7 minutes. Add spinach and cook until wilted. Serve warm.