Plant-Based Chili Lime Carrot & Roasted Chickpea Lunch Bowl

1. Preheat oven to 450°F (232°C). Toss chickpeas with Trader Joe's Onion Salt and roast for 15 minutes until crispy.
2. In a separate pan or after the chickpeas, preheat oven to 400°F (204°C). Toss carrots with Trader Joe's Chili Lime Seasoning and roast for 30 minutes until tender and slightly caramelized.
3. Once the roasted chickpeas and carrots are prepared (or if using pre-made leftovers), assemble your bowl.
4. In a large bowl, combine the roasted chickpeas, roasted carrots, pumpkin seeds, 1/2 avocado, chopped tomatoes, and cauliflower rice.
5. Mix all ingredients thoroughly. The original poster suggests that the seasonings on the vegetables provide enough flavor that no additional dressing is needed.