Drain and rinse the canned chickpeas thoroughly, then set them in a large mixing bowl.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until you smell a warm, aromatic aroma.
Add the smoked paprika to the skillet, stir quickly to combine with the garlic and oil, then remove from heat immediately to prevent burning.
Pour the warm, smoky oil mixture over the chickpeas in the bowl, allowing the flavors to infuse as you gently toss everything together.
Add the freshly squeezed lemon juice and chopped herbs to the bowl, then season with salt and pepper to taste.
Gently toss the salad again, ensuring all ingredients are well coated and the herbs are evenly distributed.
Let the salad sit for at least 10 minutes at room temperature or in the refrigerator to allow the flavors to meld and develop.
Give the salad a final toss, taste for seasoning, and adjust salt or lemon juice as needed. Serve at room temperature or chilled, garnished with extra herbs if desired.