Mixed Green Salad with Apples, Toasted Chickpeas and Pepitas

1 can of chickpeas (garbanzo beans)
2 Tbsp. olive oil
tsp. salt
1/4 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. garlic powder
Pinch paprika
1 Tbsp. honey mustard
1/4 cup apple cider vinegar
1/3 cup vegetable oil
1 large red apple
1 large Granny Smith apple
1/4 cup dried cranberries
1 bag mixed baby greens
1/4 cup toasted walnuts
1/4 cup toasted pepitas

1. Preheat oven to 400 degrees. Drain and rinse the chickpeas.

2. Pat the chickpeas dry and place them into a bowl.

3. Toss them with the olive oil, salt, cumin, onion and garlic powder and paprika. Place them onto a baking sheet and roast them for 10 to 12 minutes or until golden and crispy. Remove them from the oven and allow them to cool completely. Store in an airtight container. These may be made a day ahead.

4. In a small mixing bowl, whisk together the honey mustard, cider vinegar and vegetable oil.

5. Core and slice the apples and place them into the dressing along with the dried cranberries.

6. Before serving the salad, toss the apples, cranberries and dressing along with the mixed greens together until well combined. Top salad with the toasted chickpeas, walnuts and pepitas. Serve salad immediately.