For the chickpeas: Preheat oven to 400 degrees. Rinse and drain chickpeas, then dry well with paper towel.

Combine smoked paprika, garlic, turmeric, cinnamon, and sea salt in small bowl. Add rinsed and dried chickpeas to baking sheet. Drizzle with melted coconut oil and toss to coat.

Sprinkle seasoning mixture over oil covered chickpeas, toss to fully cover, then spread seasoned chickpeas onto baking sheet in single layer. Roast for 30 minutes or until golden and crispy, it may take up to 35-40 minutes. Remove and shake the pan halfway through. Allow to cool.

While chickpeas are roasting, add cauliflower to food processor and pulse until rice-like texture. Do the same with Brussels sprouts or finely chop with knife and cutting board.

To assemble, divide chopped greens, riced cauliflower, Brussels sprouts, and carrots evenly among four large bowls. Top with almonds, pumpkin seeds, and roasted chickpeas, then drizzle with Balsamic Almond and Turmeric Dressing or dressing of choice.