Preheat the oven to around 400 F (a little higher for regular oven, around 390 convection).  Make sure your chickpeas are dried well.

Toss the chickpeas into a bowl and add the olive oil, smoked paprika, garlic powder, oregano, chili flakes, and a big pinch of salt.  Stir to coat, then tip onto a roasting tray or baking pan (something with sides...I use a 9x9 pan).

Roast for 20-25 minutes, or until crispy on the outside but still soft inside.

While the chickpeas are roasting, in a food process blitz the feta, yogurt, garlic, lemon zest, and salt.  Taste and adjust the lemon, garlic, or salt as needed.

Spread the feta mixture on a plate and top with the roasted chickpeas.  Drizzle with some good olive oil and serve immediately.