Heat the oven to 200 C / 390 F. Place a large rimmed sheet pan inside while the oven heats so it's hot when the vegetables go on.

Drain and rinse the chickpeas, then spread them on a clean kitchen towel and pat firmly until completely dry. This step directly affects how crispy they get.

Put the onion wedges and dried chickpeas in a large mixing bowl. Drizzle with the olive oil and add the smoked paprika, cumin, garlic powder, oregano, salt, and black pepper. Toss until everything is coated evenly.

Carefully remove the hot sheet pan from the oven. Tip the onion and chickpea mixture onto the pan and spread into a single layer, leaving space between pieces.

Roast for 20 minutes until the onion edges are starting to char and the chickpeas are beginning to brown.

Remove the tray and scatter the cherry tomatoes over the top. Return to the oven and roast for a further 15 to 20 minutes until the tomatoes have blistered and burst and the chickpeas are crisp at the edges.

Pull the tray from the oven and let it rest 5 minutes. Squeeze over the lemon juice and scatter with chopped parsley before serving.