Thai-Inspired Cucumber Salad With Roasted Spiced Chickpeas

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1/2 cup seasoned rice vinegar

1.5-2 tablespoons natural cane sugar, to taste

1/2 teaspoon fine grain sea salt

2 medium field cucumbers

1 red pepper, diced

1 cup diced red onion

1/4 cup roughly chopped cilantro

1/4 cup chopped roasted peanuts, for garnish

1 (15-oz) can chickpeas (or 1.5 cups cooked)

1/2 teaspoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon ground ginger

1/4 teaspoon cumin

1/8 teaspoon ground turmeric

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