Step 1

Preheat oven to 400

Step 2

Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.

Step 3

Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.

Step 4

Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy

Step 5

Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.