Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Drain and rinse the canned chickpeas thoroughly. Pat them very dry with a paper towel. In a medium bowl, toss the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, and a pinch of salt and black pepper. Spread them in a single layer on the prepared baking sheet.
Step 3: Roast the chickpeas for 20-25 minutes, or until golden brown and crispy. Shake the pan halfway through cooking to ensure even roasting. Let them cool slightly; they will get crispier as they cool.
Step 4: While the chickpeas are roasting, prepare the remaining ingredients. Dice the red onion finely. Halve, pit, and dice the ripe avocados into 1/2-inch cubes. Juice the lime. Chop the fresh cilantro.
Step 5: In a large mixing bowl, combine the diced avocado, finely diced red onion, and chopped cilantro. Drizzle generously with 1 tablespoon fresh lime juice.
Step 6: Add the cooled roasted chickpeas to the bowl with the avocado mixture. Gently toss everything together, being careful not to mash the avocado too much.
Step 7: For the lime-cumin drizzle, in a small bowl, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, a pinch of remaining cumin, and a dash of salt and pepper until emulsified.
Step 8: Divide the avocado and chickpea mixture among serving bowls. Drizzle each bowl with the lime-cumin dressing. Garnish with an extra sprinkle of chili flakes (if desired) and a fresh lime wedge. Serve immediately.