If using dried chickpeas, soak overnight, then roast until crispy for about 30 minutes at 400°F. For canned chickpeas, drain and dry them thoroughly.

In a small bowl, whisk together olive oil, lime juice, and chili powder. Add apple cider vinegar if desired.

Dice the bell pepper, cucumber, and half a red onion into bite-sized pieces. Chop the fresh parsley or basil.

In a large bowl, gently toss together the chickpeas, chopped veggies, and dressing.

Serve immediately for the best crunch, or keep components separate until serving.