Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas. Pat them dry and spread on a baking sheet. Drizzle with spices and roast for 25-30 minutes or until crispy.
While the chickpeas are roasting, prepare the oil-free hummus by blending a can of chickpeas, tahini, lemon juice, garlic, salt, and water until smooth.
Wash and chop the romaine lettuce, cucumber, carrots, and onion. Set aside.
In a large bowl, combine the chopped vegetables and toss gently.
Add the roasted chickpeas and dollops of hummus on top. Drizzle with balsamic vinegar or dressing.
Toss gently to combine and serve immediately, or chill for 30 minutes to meld flavors.
