• For The Roasted Chickpeas And Broccoli
• 1 1/2 cups cooked chickpeas or 1-15 oz can, drained and rinsed
• 2 cups broccoli florets
• 2 teaspoons olive or coconut oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika or add to taste
• 1/2 teaspoon salt
• Pinch of Cayenne pepper

For The Mint Dressing

• 1/4 cup olive oil
• 1/4 cup lime or lemon juice
• 2 cloves garlic crushed
• 2 teaspoons maple syrup
• 1/4 cup Mint leaves chopped or 1 tablespoon dried
• 1/4 teaspoon salt

Additional Ingredients

• 1 cup cherry tomatoes cut in halves
• 1 medium cucumber chopped
• 1/2 avocado cut into slices
• Mint leaves for garnishing