Preheat oven to 375°F. Strain and rinse chickpeas well and pour onto a lined baking tray. Remove the skins from each chickpea by rolling a paper towel over them with some pressure (optional, but results in crispier chickpeas). Spread the chickpeas apart on the pan and bake for 20 minutes, rolling them around after 10 minutes.

Take 2 small mixing bowls and split the olive oil in half, adding a tablespoon to each. In one bowl, stir together salt, paprika, chili powder, and red pepper flakes and set aside for the chickpeas. In the other bowl, mix lime juice and vinegar with the olive oil, stir in 2 chopped mint leaves, and set aside.

Place washed arugula into a large bowl, add diced cucumbers, diced pineapple, and sliced onion. Toss the salad together.

After 20 minutes in the oven, take the chickpeas out and carefully add the spice blend to the pan, rolling them around until evenly coated. Return to the oven to finish roasting for another 10 minutes. Remove and let cool on the pan for about 5 minutes — they become crispier as they cool.

20 minutes before serving, add the vinaigrette and sliced mint leaves to the salad and toss together. Salt and pepper to taste.

Add the crispy chickpeas to the top of the salad and serve.