Step 1

Preheat the oven to 425 degrees F.

Step 2

Pat the chickpeas completely dry with a paper towel. Place them on a baking sheet and toss with the olive oil, cinnamon, salt and cayenne. Roast for 25 to 30 minutes, tossing once or twice during cook time.

Step 3

To assemble the salad, season the greens with a pinch of salt and pepper. Toss in the berries and the avocado. Drizzle on the dressing and toss the salad a few times. Top with the crunchy chickpeas and sunflower seeds. Serve!

Step 4

Whisk together the vinegar, honey, mustard, shallot, garlic, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!