Preheat oven to 400 degrees F.

Drain and rinse the chickpeas and spread them out on a paper towel, patting them dry.  Let the chickpeas air dry for about 30 to 45 minutes to really make sure they’ll crisp up nicely in the oven.  (If you don’t have time for that, make sure to really pat them down with your paper towel to get them as dry as possible.)

Once the chickpeas are nice and dry, toss them with olive oil and season with sea salt.  We’ll add the honey-spice mixture after they’re done roasting so that the spices don’t burn and make the chickpeas taste bitter.

Spread the chickpeas out in a single layer on a baking sheet and roast in the oven for 25 to 30 minutes, shaking the pan halfway through.  Next, turn off the oven and let the chickpeas sit in the warm oven (with the door partially open) for about 15 more minutes to really let them crisp up.

While the chickpeas are roasting, whisk together the lemon dijon herb dressing (I use half of the recipe), slice up the avocado, radishes and chives.

Once the chickpeas are crispy, whisk together a teaspoon more of olive oil, honey, dijon, paprika, chili powder, cinnamon, and dried thyme and toss with the chickpeas until fully coated.

To make the salad, in a large bowl add the arugula, warm chickpeas, avocado, radishes and chives and toss with the lemon dijon herb dressing.  Top with freshly grated parmesan cheese and additional herbs, if desired.  Serve and enjoy!