Place the top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with a piece of parchment paper or a silicone baking mat. Set aside.

In a medium bowl, toss the chickpeas with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste, and toss until the chickpeas are fully coated.

Spread seasoned chickpeas onto the prepared baking sheet and place in the pre-heated oven to roast until golden-brown and crispy, approximately 15-20 minutes. Turn the chickpeas or give the pan a good shake halfway through cooking.

While the chickpeas roast,  finely dice one quarter of the red onion, bell pepper, and cucumber. Set aside.

Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.

Transfer the gazpacho to a large glass bowl. Cover and place in the refrigerator for at least 30 minutes to overnight to chill.

Once the chickpeas are golden and crispy, remove from oven and set aside to cool. They will become crispier as they cool. Store in an airtight container if using the next day.

Right before serving, dice the avocado and toss with the remaining tablespoon lemon juice to prevent browning. Set aside.

 Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber. Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!