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In a small saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the rice and stir to coat in the oil for 30 seconds. Add 1½ cups of water and ¼ teaspoon of the salt and let come to a boil. Cover with a tight fitting lid, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let stand for 5 minutes. Then fluff the rice.
In a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the chickpeas, cumin, coriander, paprika, cayenne pepper, and the remaining ½ teaspoon salt. Cook, stirring with a wooden spoon, 5 to 6 minutes, until the chickpeas start to crisp up (be careful not to burn the spices).
Chop the dill, parsley, and scallions. In a small bowl, whisk together the yogurt and 1 tablespoon water so it’s pourable.
Spoon the rice onto a large serving plate. Top with the chickpeas and drizzle with the yogurt. Sprinkle with the dill, parsley, and scallions. Grate the lemon over the top.