Cooking Time: 25 minutes

Serves 6

Ingredients

• 1 can of chickpeas, drained, dried for 20-30 minutes
• 1 pouch Haven’s Kitchen Gingery Miso sauce
• ¼ cup toasted sesame seeds
• About 8 cups of salad greens of your choice 
• 1 cucumber
• 2 avocados
• Toasted sesame oil
• Coconut aminos
• 1 lime
• Salt

Directions

1. Preheat oven to 400 degrees while you dry the chickpeas
2. Toss the chickpeas with olive oil and a pinch or 2 of salt
3. Roast for about 15-20 minutes, until the chickpeas are crispy
4. While the chickpeas roast, cut your cucumbers and avocado
5. When chickpeas are finished, squeeze about 1/4 pouch of Gingery Miso sauce onto the sheet pan and combine with chickpeas while they are still warm. Add the toasted sesame seeds and toss to coat
6. Top the greens with the cucumber, avocado, and warm chickpeas. Then drizzle it with sesame oil, coconut aminos, a squeeze of lime and a pinch of salt