Combine the lemon juice, lemon zest, garlic, and 2 tablespoons olive oil in a jar. Shake well and set aside for 20 minutes to let the flavors develop.

Place drained chickpeas in a large bowl. Scatter over the cumin, coriander, paprika, and cayenne, then toss to coat. The wetness of the chickpeas will help the spices stick.

Heat 1 tablespoon olive oil in a large pan over high heat. Fry the chickpeas for 2-3 minutes, shaking the pan so they roll and the spice coating stays on. Transfer to a bowl and cool slightly.

Combine the tomatoes, cucumber, red onion, parsley, and mint in a serving bowl. Add the spiced chickpeas.

Drizzle with the lemon dressing, season with salt and pepper, toss gently, and serve.