Preheat oven to 400°F (200°C). Spread cubed eggplant on a clean towel, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture. Pat completely dry.

On a large baking sheet, combine the dried eggplant cubes, rinsed chickpeas, and cherry tomatoes in a single layer. Drizzle with 2 tablespoons of extra-virgin olive oil. Sprinkle evenly with paprika, cumin, garlic powder, salt, and black pepper, tossing well to coat.

Roast for 25-30 minutes, flipping halfway through, until the eggplant edges are deeply caramelized and tender, and the chickpeas are slightly crispy. Remove from oven and let cool slightly.

While roasting, soak the sliced red onion in a small bowl of cold water for 5 minutes to remove its harsh raw bite, then drain thoroughly.

In a large mixing bowl, combine the diced English cucumber, drained red onion, and finely chopped fresh flat-leaf parsley.

In a separate small bowl, whisk together 3 tablespoons of extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, salt, and black pepper until completely emulsified.

Add the warm roasted eggplant, tomatoes, and chickpeas into the large bowl with the fresh vegetable base. Pour the lemon dressing over everything and toss gently to coat evenly. Serve warm or at room temperature.