Preheat oven to 400ºF and line a rimmed baking sheet with parchment paper.
Toss the chickpeas with the oil, Italian seasoning, salt and pepper. Transfer them to the prepared baking sheet and roast, stirring once or twice during cooking time, until lightly browned and crispy on the exterior, about 35 minutes. Remove from the oven and set aside.
To make the vinaigrette:
While the chickpeas are roasting, make the dressing. Combine all of the ingredients in a mini-blender or food processor and blend until smooth.
To assemble the salad:
Divide the greens onto 4 plates, then divide the remaining salad ingredients and chickpeas onto the greens. Drizzle with dressing and serve.
Notes
The key to perfectly roasted chickpeas is to make sure they're dry before tossing them in oil. Let them sit in a colander for a few minutes to drain off any excess water, then pat them dry with paper towels.
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