Step 1

Preheat oven to 425 degrees F. Line baking sheet with parchment paper and lightly oil.

Step 2

Place chickpeas and broccoli florets in a large bowl.

Step 3

Toss with oil, turmeric, cumin, paprika, salt and cayenne pepper.

Step 4

Place seasoned chickpeas and broccoli on baking sheet in a single layer.

Step 5

Roast for 20 minutes. Meanwhile, place salad dressing ingredients in a bowl and stir to combine.

Step 6

To assemble, divide chickpea and broccoli into 2 bowls. Add tomatoes, cucumbers, and avocados.

Step 7

Drizzle with 1/2 of the mint dressing and serve. Refrigerate remaining dressing will keep for about 1 week.