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Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have ruptured, 8 to 12 minutes. Meanwhile, combine paprika, salt, and pepper in small bowl.
Line rimmed baking sheet with single layer of paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Transfer chickpeas to skillet, spreading into single layer. Cook, stirring occasionally, until chickpeas are golden brown and make rustling sound when stirred, 4 to 8 minutes.
Using slotted spoon, transfer chickpeas to large bowl and toss with paprika mixture to coat. Transfer chickpeas to prepared sheet to cool slightly (do not rinse bowl). Carefully pour off oil from skillet into liquid measuring cup. (You should have about 1½ tablespoons oil. Add extra oil as needed to equal 2 tablespoons.)
Whisk vinegar, honey, Dijon, thyme, and reserved oil together in small bowl; season with salt and pepper to taste. Combine cucumber, tomatoes, arugula, 2 tablespoons feta, Peppadews, and half of chickpeas in now-empty large bowl. Drizzle with three-quarters of vinaigrette and toss to evenly coat. Season with salt and pepper to taste. Sprinkle remaining feta and chickpeas over top and serve, passing extra vinaigrette separately.