Preheat oven to 400 degrees F (200 degrees C).
Dry Chickpeas (1 can) well with a paper towel.
Combine Smoked Paprika (1/2 teaspoon), Ground Garlic (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), and Coarse Sea Salt (1/2 teaspoon) in small bowl.
Add chickpeas to baking sheet. Drizzle with Coconut Oil (3/4 tablespoon) 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 Organic Salad Greens (6 cup), riced cauliflower, Brussels sprouts, and Carrot (4) evenly among four large bowls.
Top with Sliced Almonds (1/2 cup), Pumpkin Seeds (1/4 cup), and roasted chickpeas, then drizzle with your favorite salad dressing.