Heat the oven to 375°F. In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy. Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.
Serve with warmed pita.
tags: vegetarian, vegan, pareve