Berry, Asparagus, Quinoa and Feta Salad with Sweet Crispy Chickpeas is bursting with spring produce and topped with the most addicting sweet, crispy, maple cinnamon roasted chickpeas!

1 1/2 cups canned chickpeas, rinsed and drained

2 teaspoons oil

1 tablespoon honey

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup plain non-fat Greek yogurt

Zest and juice of a lemon

2 tablespoons low fat milk

2 tablespoons honey

1 tablespoon apple cider vinegar

2 teaspoons poppy seeds

1/4 teaspoon onion powder

Kosher salt to taste

5 ounces baby mixed greens

1 cup chopped asparagus, roasted, steamed or raw

1 cup quartered strawberries

1 cup blackberries

1 cup cooked quinoa

3 ounces cubed or crumbled feta cheese

Sweet Crispy Chickpeas
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place the rinsed chickpeas on a clean towel and pat dry. It's important to get as much moisture off of them as possible so that they get crispy.
In a bowl toss together the chickpeas, oil and salt.
Dump the chickpeas onto the prepared baking sheet and spread them into a single layer. Set the bowl aside.
Roast the chickpeas for 20 minutes then remove from the oven and shake the pan. Roast for another 20 minutes then remove from the ove.
 In the same bowl stir together the honey and cinnamon, then add in the roasted chickpeas and toss together until coated.
Return the chickpeas to the baking sheet and roast them for another 8-10 minutes or until golden brown and crispy. Cool completely on the baking sheet before serving.
Lemon Poppy Seed Dressing
In a small bowl whisk together all of the dressing ingredients until smooth.
Store the dressing in an airtight container until ready to serve.
Salad
Place the mixed greens in a large serving bowl.
Top the greens with the asparagus, strawberries, blackberries, quinoa and feta.
Serve the chickpeas and dressing alongside the salad or wait until you are ready to serve to add them to the salad.