Step 1

We'll start with the chickpeas by preheating the oven to 375ºF. Drain and rinse the chickpeas and spread them out on a baking sheet. Pat them dry with a paper towel, removing and skins that came off the beans.

Step 2

Either melt the coconut oil or just rub it between your hands and then rub it on the chickpeas. Sprinkle with salt and pepper.

Step 3

Roast the chickpeas for 40 - 45 minutes until they're crispy. Allow them to sit in the oven while you prepare the rest of the salad.

Step 4

Spiralize the veggies using your spiralizer, cutting them into smaller noodles and add them to a mixing bowl. Add quinoa and toss to combine.

Step 5

Whisk together the dressing ingredients and pour it over the noodles. Toss again to combine.

Step 6

Transfer to two bowls and top with chickpeas. Garnish and enjoy!