Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Drain and thoroughly dry the chickpeas. Toss them with olive oil, chili powder, salt, and pepper.

Spread the chickpeas out on the baking sheet and roast for about 20-25 minutes until golden brown.

Chop the red bell pepper, cucumber, and fresh cilantro into bite-sized pieces and place them in a mixing bowl.

Whisk together lime juice, olive oil, and optional apple cider vinegar in a small bowl.

Combine the roasted chickpeas with the chopped veggies in the mixing bowl. Drizzle with the dressing and toss gently.

Serve immediately for maximum crunch or re-toast chickpeas if made ahead.