Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the chickpeas: Drain and rinse the canned chickpeas. Pat them dry with a paper towel to remove any excess moisture. Toss the chickpeas in a bit of olive oil, salt, and pepper, and spread them out on the baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway through, until they’re crispy and golden brown.

Prepare the avocado-tahini dressing: While the chickpeas are roasting, in a small bowl, mash the avocado with lemon juice and tahini. Mix until smooth and creamy. You can add a pinch of salt and pepper to taste.

Assemble the salad: In a large bowl, toss the mixed greens with the remaining olive oil and season with salt and pepper.

Top with roasted chickpeas: Once the chickpeas are done roasting, remove them from the oven and let them cool for a few minutes. Add the crispy chickpeas on top of the greens.

Add dressing: Drizzle the avocado-tahini dressing over the greens and chickpeas. Sprinkle with pumpkin seeds for that extra crunch.

Toss and serve: Gently toss the salad until everything is evenly coated, and serve immediately!