Preheat oven to 350 degrees F (180 degrees C).
Place parchment paper on a baking sheet.
Making sure the Chickpeas (1 can) are dry. Place in a large bowl and sprinkle with Garlic Powder (1/2 teaspoon), Paprika (1/2 teaspoon) and Chili Powder (1/2 teaspoon).
Evenly spread chickpeas across parchment covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
Meanwhile, prepare the salad. In a large salad bowl, combine Beet (2), Carrot (1 cup), Dried Apricot (1/2 cup), Red Onion (1), and Tuscan Kale (1 bunch).
To make the dressing, combine Tahini (2 tablespoon), Lemon (1), Garlic (1 clove), Extra-Virgin Olive Oil (2 tablespoon), and Sea Salt (1 pinch). Add water as needed to thin it out but be careful not to make it too thin.
Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of salad and drizzle dressing over top. Enjoy!