For the Crispy Chickpeas:

1 15 ounce can chickpeas, drained and rinsed

2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt

For the Salad:

1 tomato, diced

1 cucumber, diced

1 avocado, sliced

Dollop of tahini


  1. Mix the ingredients together for the crispy chickpeas.
  2. Roast in a preheated oven at 400°F for 15 minutes.
  3. Layer the crispy chickpeas and remaining ingredients in a jar.
  4. Add a dollop of tahini.