Raw Vegetable with Roasted Chickpeas

1 orange, red, or yellow bell pepper (whatever has 4 lobes), chopped
1 cucumber, partially peeled skin, minced
1/2 red onion, minced
1 lemon, juiced

2 Tbsp olive oil
1 can chickpeas/garbanzo beans, rinsed, dried and thoroughly dried

1 Tbsp coarse kosher salt

Preheat over to 400 degrees. Take dried chickpeas and toss with olive oil, add to baking sheet. Roast for at least 20-30 minutes, checking/stirring the chickpeas every 10 minutes. Remove from oven once the chickpeas are crispy and browned. Sprinkle with 1 Tbsp kosher salt.

Toss together pepper, cucumber, onion with lemon juice. Add chickpeas, toss and serve.