Drain the chickpeas into colander, rinse with cool water and drain well. Spread on kitchen towel and rub the chickpeas around so the skin comes off. Discard skin but no need to get fussy and get every piece of skin.
You can leave the chickpeas as above (rinsed and drained and skin off) or: place a cookie sheet on lower rack in oven. Preheat oven to 425 with cookie sheet inside.
toss chickpeas with 1 tablespoon any oil. Carefully pull out the oven rack with the cookie sheet and spread the chickpeas on it. Roast 5-10 minutes till golden. Watch carefully so it does not get brown. Remove from oven and rest on counter while assembling remaining recipe.
Blend oil, vinegar (or lemon), honey, salt, pepper and pomegranate molasses (if you) have in glass bowl and whisk well with small wire whisk till thick and blended
Get a pretty bowl: place the chickpeas into the bowl; Add the chopped mango, jicama, onion, cucumber.
Taste the salad dressing and adjust seasoning to your taste. Pour it over the chickpeas and vegetables in the bowl and toss gently.
Add the torn herbs to the bowl and toss gently once or twice. Add another twist of finely ground pepper and pinch of finishing sea salt. (Boulette's Love Potion sea salt is perfect for this dish).
This can be made a day before and kept in the refrigerator. Bring to room temperature or eat chilled.