Roasted Chickpea Avocado Salad

For the chickpeas:

• 15 oz chickpeas one can
• 1 tbsp extra-virgin olive oil divided
• ¼ tsp cinnamon
• 1 tsp smoked paprika
• ½ tsp kosher salt

For the dressing:

• ¼ cup Greek yogurt
• 2 tsp honey
• ½ tsp Dijon mustard
• 1 tbsp extra-virgin olive oil
• 2 tbsp lemon juice fresh
• 1 tbsp chives chopped
• 1 tbsp parsley chopped
• 1 garlic pressed, clove
• salt to taste, Kosher
• black pepper to taste, Kosher

For the salad:

• 4 cups romaine lettuce or greens of choice, chopped
• 2 large tomato seeds removed and cubed
• 1 large avocado or 2 small, ripe, cubed
• 1 cup feta cheese cut into cubes