Preheat the oven to 400º F / 200º C. Place the oven rack in the upper third, closest to the heat source.
To a rimmed baking sheet lined with parchment paper, add 1 can of rinsed and drained chickpeas, and drizzle 2 tablespoons of olive oil, salt, and pepper to taste. Roast for 20 minutes, shaking the pan every 10 minutes. Remove from the oven and leave to cool.
To make the deviled eggs, fill a large pot with water about 6 inches high and bring to a boil over medium heat. Using a large spoon lower the eggs into the boiling water carefully. Once the last egg is in, set a timer for 9 minutes.
While the eggs are cooking, fill a large bowl with iced water.
Once the timer goes off, transfer the eggs to the cold water to cool.
Gently peel the eggs, taking extra care to not break the egg whites, rinse it off shell bits and pat the eggs dry.
With a sharp knife, slice the eggs lengthwise and spoon the yolks into a medium bowl. Place the egg whites on a serving platter.
In the bowl of a food processor combine the remaining can of drained chickpeas, lemon juice, remaining 2 tablespoons of olive oil, spring onions, mint, spices, and a good pinch of salt and pepper. Process until relatively smooth. Taste and add a bit more seasoning, salt and pepper if needed.
Mash the egg yolks until relatively smooth. Add the pureed chickpeas, mayonnaise and mustard. Mix everything well to combine.
Spoon the yolk mixture into a piping bag and squeeze a generous amount into each egg white (or just spoon the mixture into the egg whites). You’ll have extra filling leftover which is lovely with saltine crackers.
Top with crispy chickpeas, diced tomatoes, cucumbers, crushed red pepper flakes, mozzarella cheese cubes and serve.