Begin by making the crunchy chickpeas. Preheat the oven to 375 degrees. Rinse and drain two cans of chickpeas very well, taking care to shake out as much liquid as possible. Pour the chickpeas onto a rimmed baking sheet and drizzle with the avocado oil. Use your hands to rub the chickpeas around to evenly spread the oil.

Bake the chickpeas 45 minutes, shaking and rotating the pan every 15 minutes. After 30 minutes, season with salt, garlic powder, onion powder, and chili powder. I found that seasoning towards the end of the bake keeps the chickpeas from burning.

For the quinoa, add all the ingredients to a small bowl and stir. Spread the mixture out on a baking sheet lined with parchment paper. Add to the oven after you spice the chickpeas to bake for the last 15 minutes.

Chop, dice, grate the veggies according to your preference. Place all ingredients in a large bowl, and add the quinoa and chickpeas once they have cooled.

This salad is so hearty, I keep my dressing light and use olive oil, lemon, and a drizzle of balsamic vinegar.

Enjoy!