Start by making the chickpeas. Turn the oven to 180 degrees. Place the chickpeas in an oven tray and evenly add the olive oil, salt and spice. Use your hands to spread evenly. Roast for 40 minutes or until crisp. Move them around one or two times, so they roast evenly.
Add all dressing ingredients to jar with an airtight lid and shake for at least half a minute until completely combined and very creamy.
Make a serving of the walnut parmesan topping.
Toss the salad leaves with the dressing in a salad bowl. Add the vegan Parmesan, toss again and top it off with the roasted chickpeas.