Preheat oven to 400 degrees Fahrenheit.

Drain and rinse the chickpeas and spread them out on a paper towel-lined baking sheet.

Pat them dry with a paper towel, removing any skins that came off the beans.

Toss chickpeas with oil and seasonings.

Roast the chickpeas for 30–35 minutes until they are golden in color and crispy on the outside (the center may still be slightly soft). If you want the chickpeas even crispier, turn off oven and allow the chickpeas to continue drying about 30–40 minutes more.

Make the salad while you roast the chickpeas.

Cut your carrots and squash using a spiralizer. If you don’t have a spiralizer, use a julienne vegetable peeler to create long strips. Add vegetables to a mixing bowl.

Whisk salad dressing ingredients together.

Mix the vegetables with the dressing, adding a small amount of dressing at a time until coated to your liking. There will be extra dressing.

Sprinkle salad with sesame seeds, chopped cilantro and serve with roasted chickpeas, avocado slices, cashews, or any additional toppings (nuts or seeds) of your choice.