1. Preheat oven to 400°F.  
2. While the oven preheats, place sherry vinegar, honey, dijon, cumin, and paprika in a medium bowl. While whisking, slowing add olive oil in a thin stream until the vinaigrette is blended.  
3. Remove 1/3 cup of vinaigrette (for dressing the salad before serving) and set aside.  
4. Add chickpeas to the bowl with the remaining dressing and toss to coat. Transfer seasoned chickpeas to a baking sheet and spread out in an even layer.  
5. Place the baking sheet in the oven and roast chickpeas for 5-7 minutes, tossing halfway through, until lightly toasted. Remove from the oven and set aside to cool slightly.   
6. Divide arugula, cilantro, tomatoes, chickpeas, and boquerones between plates. Drizzle with reserved vinaigrette before serving.