Preheat the oven to 175C/356F.
Add the chickpeas onto a baking sheet lined with parchment paper.
Add the spices and drizzle with coconut oil, toss to combine and roast for 20 minutes, until they turn crunchy on the outside.
Remove from the oven and set aside to cool.
In a large bowl add the vegetables, avocado, chickpeas, greens and seeds, and mix to combine.
Drizzle with lemon juice and olive oil, season with salt and toss to combine.
Set aside for 10 minutes to allow the flavours to combine, then serve.