1. In a medium-sized skillet, heat olive oil over medium heat. Add cooked chickpeas to the skillet.
2. Sprinkle paprika, garlic powder, cumin, salt, cayenne pepper (if using), and oregano over the chickpeas. Stir well to coat the chickpeas with the spices.
3. Cook the chickpeas on medium heat, stirring often, until they are heated through and coated with the spices. This should take about 5 minutes. Set aside to cool slightly.
4. In a large bowl, combine the chopped cucumber, red bell pepper, tomato, onion, shredded carrot, and parsley or cilantro.
5. In a separate small bowl, whisk together the extra virgin olive oil, lemon juice or vinegar, maple syrup or sugar or honey, salt, and black pepper to make the salad dressing.
6. Pour the salad dressing over the chopped vegetables in the large bowl. Toss well to coat the vegetables evenly.
7. Add the cooked chickpeas to the salad bowl and gently toss to combine all the ingredients.
8. Serve the chickpea salad immediately or refrigerate for a few hours to allow the flavors to meld together.
9. Enjoy the high protein chickpea salad as a healthy and satisfying meal.

Note: The calorie count will depend on the specific brands of ingredients used. Please refer to the nutritional information on the packaging of the ingredients for a more accurate calorie count.