Ingredients

• ¼ Cup pumpkin seeds 
• 4 carrots, peeled and sliced 
• 4 green onions, sliced 
• 1 bunch leafy greens (rainbow chard, spinach, kale), chopped 
• 1 Cup sliced cucumber, chopped 
• 1 Cup cherry tomatoes (multicolored), cut in ½ 
• 1 Cup cauliflower or broccoli, chopped 
• ¼ Cup fresh herbs (parsley, chives, basil), chopped 

For the Spiced Chickpeas

• 2 Cups cooked chickpeas
• 2 Tablespoons olive oil 
• 1 teaspoon salt 
• 1 teaspoon ground cumin 
• 1 teaspoon paprika
• 1 teaspoon turmeric 

For the Jar Vinaigrette

• ¼ Cup vinegar (red wine, white, balsamic, apple cider)  
• 1 lemon, juiced
• 2 Tablespoons honey or Dijon mustard (try both!)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ Cup olive oil
• *Optional: 1 to 2 cloves garlic, minced

Directions

1. Prepare the spiced chickpeas: In a medium mixing bowl, combine chickpeas, olive oil, salt, cumin, paprika, and turmeric. Stir until evenly coated. 
2. Spread beans on a lined sheet pan and roast in a 400 degree oven for 15 to 20 minutes or until crispy. Set aside to let cool.
3. Make vinaigrette: Add all ingredients into a mason jar. Screw the lid on tightly. Shake, shake, shake!!!
4. Place all salad ingredients and roasted chickpeas in a large mixing bowl. 
5. Pour the vinaigrette over salad.
6. Toss salad. Taste and adjust seasonings. 
7. Serve and enjoy!