Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Combine chickpeas, olive oil, paprika, oregano, garlic powder and sea salt in a mixing bowl, toss to evenly coat chickpeas, then spread in a single layer on prepared baking sheet.
Roast in oven for 20-25 mins, or until crispy and golden brown. Set aside.
Cook rice according to directions on package in salted water. Rinse under cold water or cool to room temperature.
Add dressing ingredients to a high-speed blender. Blend until smooth and creamy.
In a large salad bowl, combine rice, romaine, kale, Brussels sprouts, diced cucumber, avocado, red onion, and crispy chickpeas.
Pour dressing over salad and toss to combine. Serve immediately.
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