Spiced chickpeas with chopped salad

Name: Spiced chickpeas with chopped salad
Cuisine: Middle Eastern
Ingredients: 500 g cooked chickpeas (from 200 g dried, soaked and cooked, or 2×400 g tins chickpeas, rinsed and drained); 4 Tbsp olive oil; 1 ½ tsp ground cumin; 1 ½ tsp ground coriander seed; 1 ½ tsp Aleppo pepper (pul biber); salt and pepper; 2 spring onions, finely sliced; 2 large tomatoes, cut into 1 cm dice (c. 300 g); 3 medium sized Persian cucumbers, cut into 1 cm dice (c. 300 g); 3 small radishes, cut into 1 cm dice (c. 75 g); a generous handful flat-leaf parsley (without thick stems), finely chopped (c. 15 g); a small handful mint leaves, finely chopped (c. 5 g); juice of 1 lemon; 3 Tbsp extra virgin olive oil