Preheat oven to 400 degrees F (200 degrees C).
Chickpeas (1 can)
well with a paper towel.
Smoked Paprika (1/2 tsp)
Ground Garlic (1/2 tsp)
Ground Turmeric (1/2 tsp)
Ground Cinnamon (1/4 tsp)
Coarse Sea Salt (1/2 tsp)
in small bowl.
Add chickpeas to baking sheet. Drizzle with
Coconut Oil (1/2 Tbsp)
and toss to coat.
Sprinkle seasoning mixture over oil-covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer.
Roast for 30 minutes or until golden and crispy. It may take up to 35-40 minutes. Remove and shake the pan halfway through. Allow to cool.
While chickpeas are roasting, add
Cauliflower (1 head)
to food processor and pulse until rice-like texture. Pulse enough cauliflower to yield 4 cups of cauliflower rice.
Do the same with
Brussels Sprouts (8)
or finely chop with knife and cutting board.
To assemble, divide
Salad Greens (6 cups)
, riced cauliflower, Brussels sprouts, and
evenly among four large bowls.
Sliced Almonds (1/2 cup)
Pumpkin Seeds (1/4 cup)
, and roasted chickpeas, then drizzle with your favorite salad dressing.