Mediterranean Salad with Quinoa and Roasted Chickpeas

Ingredients

• 2 cups cooked quinoa
• 2 tablespoons extra virgin olive oil
• 1 (15-ounce) can chickpeas, rinsed, drained and dried
• 1 and 1/2 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 2 packs Beleaves Baby Romaine Lettuce
• 2 cups shredded red cabbage
• 12 yellow grape tomatoes
• 12 red grape tomatoes
• 1/4 cup raw or roasted pistachios
• 1/4 cup apricot jam or fruit spread
• 1/4 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper