Put chickpeas, olive oil, cumin, black pepper, turmeric, ginger, garlic powder, and salt in a bowl and toss well.
Spread on a sheet pan and bake for 20 minutes at 425°F, stirring once halfway.
While the chickpeas are roasting, chop the Brussels sprouts, purple cauliflower, and roasted yellow pepper.
Make the Creamy Turmeric Tahini Dressing by blending all the dressing ingredients until smooth.
Assemble the salad with arugula, romaine, spinach, or a mix, topped with crispy chickpeas, roasted vegetables, pumpkin seeds, and red cabbage.
Drizzle the Creamy Turmeric Tahini Dressing over the salad.
