Pat dry Canned Chickpeas (15 ounce) with paper towel, removing any skins that may come off. Gently toss them with Olive Oil (1 tablespoon), Paprika (1 tablespoon), Finely Ground Black Pepper (1/2 tablespoon), Cayenne Pepper (1/4 tablespoon) and Salt (1/4 tablespoon).
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 degrees C) for about 20 minutes, until lightly browned but not hard. Allow to cool slightly before adding to salad.
While chickpeas cook, combine Greek Yogurt (1 cup), Cucumber (1 cup), Garlic (1 clove), Olive Oil (1 tablespoon), Lemon (1/2), Salt and Pepper (to taste) and Fresh Dill (to taste).