Step 1

Make the Crispy Chickpeas: Preheat oven to 425 degrees. Using paper towels or a clean kitchen towel, dry the chickpeas completely. Transfer chickpeas to a mixing bowl. Add olive oil, ½ tsp salt, ½ tsp garlic powder, cumin, paprika, onion powder, and smoked paprika. Toss well to completely coat the chickpeas. Transfer chickpeas to a non stick sheet pan, and spread in a single layer, spacing out the chickpeas as much as possible. Roast for 15 mins, toss, and place back in the oven an additional 10-15 mins until the chickpeas are crisp. Set aside to cool slightly.

Step 2

Meanwhile, make the Lemon Tahini Dressing: To a small mixing bowl, add tahini, lemon juice, lemon zest, 1/8 tsp garlic powder, 1/8 tsp salt, pepper, and maple syrup. Whisk to combine. Whisk in 1 ½ tbsp water until fully combined. If the dressing is too thick, whisk in an additional ½ tbsp water. Set aside.

Step 3

Assemble the salad: On a 9x13 sheet pan or a serving platter, arrange romaine, spinach, tomatoes, cucumbers, shallots, and feta in an even layer. Top with crispy chickpeas and dressing. Serve!