Cut cucumbers and melon into bite-sized pieces. Finely slice spring onion, celery and mint leaves. Cut the avocado into cubes. Trim the radishes and thinly slice them. Chop the romaine lettuce. Place all prepared ingredients in a mixing bowl, squeeze lemon juice over them. Drizzle with olive oil and a little salt, toss ingredients and set aside.
Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently, constantly stirring. When the spices start to smell fragrant, put them into a mortar and give them a few bashes with a pestle. Transfer the seeds and spices back to the skillet and add oil, ground spices and chickpeas on low heat for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from heat.
Dollop the yogurt into 4 bowls. Arrange the salad on one side of the yogurt and the spiced warm chickpeas on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm.