Smashed Cucumber & Roasted Chickpea Salad

1. Preheat the oven to 400 degrees and line a quarter baking sheet with parchment paper. On the sheet, toss to combine chickpeas, 2 tbsp olive oil, 1 1/2 tsp sesame oil, 1 tsp sesame seeds, 1/2 tsp salt, 1/2 tsp togarashi, and a few cracks of black pepper. Bake in the oven until crisp, shaking the pan halfway through, 35 to 40 minutes.
2. Cut the 6 Persian cucumbers into about 1” pieces and smash them against the edge of your knife to flatten. Transfer to a mixing bowl. Add 1/2 tsp salt, 1 1/2 tbsp Chinese black vinegar, 1 1/2 tbsp soy sauce, and 1 tbsp olive oil. Toss to combine and allow the cucumbers to sit for at least 15 minutes to draw the moisture out.
3. Add the roasted chickpeas and 2 sliced green onions and toss to combine. Top with extra togarashi and green onions before serving.