Roasted Chickpea Salmon Salad

Heat oven to 425°F. Roast drained and rinsed chickpeas for 10 minutes to dry, then toss them with olive oil and seasonings (garlic powder, onion powder, paprika, salt + pepper) and roast until crispy. Season salmon fillets with garlic powder, onion powder, paprika, salt + pepper and bake for about 15 minutes. To make the dressing, combine 1½ Tbsp lemon juice, 1½ Tbsp olive oil, 1 tsp Dijon, 1 minced garlic clove, salt & pepper. Toss lettuce, cucumber, red onion, dill + crispy chickpeas with the lemon Dijon dressing. Divide between 2 plates and top each with a salmon fillet.