Preheat the oven to 425 degrees Fahrenheit

Rinse & drain chickpeas and add to a baking sheet

Drizzle with coconut oil, sea salt and roast in the oven for 25 – 35 minutes until crispy

Meanwhile, wash and peel the beet and carrots

To Spiralize the beet and carrot, peel and slice off the ends so they are flat

Then place on spiralizing tool to create veggie noodles. You can also use a julienne peeler, if you do not have a spiralizer

Place carrots, beets & fresh cilantro in a bowl and toss with salad dressing

Top with crispy chickpeas, hemp seeds, additional fresh cilantro and a lime wedge if desired. Enjoy!