Spicy roasted chickpeas with black pepper, sea salt, garlic powder, and cayenne pepper, served over mixed greens with cucumbers, avocado, hemp seeds, pumpkin seeds, and a tahini drizzle.
Preheat your oven to 400 degrees Fahrenheit (200°C). Drain and rinse the chickpeas. Toss the chickpeas with black pepper, sea salt, garlic powder, and cayenne pepper. Spread them in a single layer on a baking sheet and roast for about 10 minutes. While the chickpeas are roasting, prepare a bowl with mixed greens, sliced cucumbers, and avocado. Once roasted, add the spicy chickpeas to the bowl. Sprinkle with hemp seeds and pumpkin seeds, then drizzle with tahini.
