In a small bowl, combine the paprika, sugar, cumin, ½ tsp sea salt, and cayenne. Set aside.
Heat coconut oil in a large Dutch oven over high heat, until it's very hot. Add the chickpeas, and partially cover (to prevent splattering)
Cook, stirring occasionally until they're deeply golden brown and crisp (~10 to 12 minutes) Using a slotted spoon, transfer the browned chickpeas to a paper towel-lined plate and let them drain briefly.
In a large bowl, toss chickpeas with the reserved spices. Let them cool slightly, then crush about half into coarse crumbs with a fork
Broil the Onion
Adjust oven rack 6" from broiler element and preheat the broiler to Low.
Toss the onion with olive oil and ½ tsp sea salt and spread over an aluminum foil-lined rimmed baking sheet.
Broil the onions, checking often, until edges are charred, 4 to 6 minutes, stirring halfway through cooking.
Let them cool slightly
Honey Mustard Vinaigrette
Add the vinegar, mustard, honey, lemon zest, mayonnaise, and sea salt to your food processor. (You can also do this easily by hand with a whisk) Pulse to combine
While the food processor is running, slowly drizzle in the olive oil
Toss to combine the onions, spiced chickpeas, and salad greens. Drizzle the vinaigrette over the salad and toss to combine