Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.

On the baking sheets, arrange the sliced mushrooms, bell pepper strips, sliced shallots, and drained chickpeas. Arrange each ingredient side-by-side in its own neat row.

Use the Gefen EVOO squeeze bottle to apply a generous, even drizzle across all the rows. Sprinkle everything generously with salt and pepper.

Bake uncovered for 30 to 35 minutes, tossing the ingredients gently halfway through within their rows, until the peppers are tender, the mushrooms are browned, and the chickpeas are slightly crispy.

While the vegetables are roasting, add all the dressing ingredients—fresh basil, Gefen EVOO, lemon juice, Dijon mustard, nutritional yeast, garlic, raw almonds, salt, and pepper—into a blender or small food processor.

Blend on high speed until completely smooth and creamy. Taste and adjust with a splash more lemon juice or salt if desired.

In a large serving bowl, toss the raw shredded purple cabbage and shredded carrots together to form a crisp, colorful base.

Arrange the warm, roasted vegetables and crispy chickpeas beautifully over the top of the cabbage and carrot mixture.

Drizzle the basil dressing generously over the salad just before serving, or serve it on the side. Toss well to combine and enjoy!