Mexican Roasted Chickpea Salad - Delicious Living

Ingredients

• 1 (15-ounce) can chickpeas (drained, rinsed and dried)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt, divided
• 2 ears sweet corn (kernels removed)
• ½ cup fresh salsa
• ¼ cup plain almond milk yogurt (TRY: Kite Hill or Silk)
• ¼ cup chopped, fresh cilantro leaves
• 5 ounces mixed lettuce greens
• Juice of 1 lime
• 1 pint grape tomatoes, halved
• 1 avocado (peel and pit removed, thinly sliced)
• 12 mini red, yellow and orange sweet bell peppers (seeded and sliced)