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Preheat the oven to 425 degrees (210 degrees Celsius). Line a baking sheet with parchment paper and set aside.
Pat the chickpeas dry with paper towels, add them to a bowl with the spice mixture and olive oil, and toss to coat. Spread them onto the prepared baking sheet in a single layer and place in the middle of the oven and bake for about 20-25 minutes until lightly crispy.
While the chickpeas are in the oven, make the dressing. Combine all the dressing ingredients in a small bowl and whisk together well, set aside.
Wash the lettuce well, spin it dry, and add to a big salad bowl along with the cucumbers, dill, parsley, scallions, and optional tomatoes and toss together with tongs.
Add a little of the dressing and coat the salad. Top with roasted chickpeas, feta, and optional pickled red onions. Serve with a hearty slice of whole-grain Norwegian bread and a glass of Chablis!