Dice about ¼ cup each of the tomatoes, cucumber, and red onion into small chunks. Reserve the rest of each vegetable for later use. Stir together the small chunks of tomato, cucumber, and onion in a small bowl. Cover and refrigerate until ready to serve.

Preheat oven to 350 degrees Fahrenheit. Rinse chickpeas, and drain them thoroughly. Coat chickpeas with olive oil, then arrange them in a single layer on a baking sheet lined with parchment paper. Bake chickpeas for about 20 minutes until brown and crispy. Remove from oven and transfer chickpeas to a bowl to cool. 

Meanwhile, chop the remaining tomatoes, cucumber, and onion into large pieces. Place tomatoes, cucumber, onion, bell pepper, poblano, garlic, bread, olive oil, ¼ cup lime juice, vinegar, garam masala, ¾ teaspoon cumin, ¾ teaspoon coriander, salt, and pepper in a large blender. Pulse for 1-2 minutes until the mixture is smooth. Chill gazpacho for at least one hour. 

Shortly before serving, remove the small bowl of tomatoes, cucumber, and red onion from the fridge. Add in the cilantro, paprika, and remaining ¼ teaspoon of the cumin and coriander. Stir the mixture, and season with salt to taste. 

Once the gazpacho is chilled, remove it from the fridge and divide it among the bowls. Top each serving with a spoonful of chickpeas, chopped veggies, and crumbled feta. Garnish with additional cilantro leaves, if desired.